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Shellfish and Chicken Paella

 

18

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

Trans-fat Free, High Fiber
 

Ingredients

Paella rice
1 medium onions
diced
3 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon ancho powder
*
½ pound chorizo sausage
sliced
4 cups rice
6 cups water
Paella
4 each chicken thighs, boneless, skinless
*
4 large sea scallops
*
4 each shrimp
heads on
*
2 each lobsters
claws and tail
*
7 each mussels
cultivated black
*
6 each littleneck clams
*
8 each asparagus
*

Directions

In a sauté pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes.

Add chorizo and render fat.

Add rice and coat with oil.

Add water and cook until al dente.

Paella: In a sauté pan on the grill, steam rice.

On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done.

On a large plate, paella pan or soup bowl spoon out rice mixture.

Add chicken and shellfish on top and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 639g (22.5 oz)
Amount per Serving
Calories 131228% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 1278mg 53%
Total Carbohydrate 56g 56%
Dietary Fiber 5g 20%
Sugars g
Protein 127g
Vitamin A 27% Vitamin C 38%
Calcium 14% Iron 80%
* based on a 2,000 calorie diet How is this calculated?

 

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