Active Time:1 hr 30 minsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 30 minsTotal Time:1 hr 30 minsServings:8
Active Time:1 hr 30 mins
Active Time:
1 hr 30 mins
Total Time:1 hr 30 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsHerb Blend1cupchopped fresh parsley¼cupfresh lemon juice1tablespoonolive oil2large garlic cloves, mincedPaella1cupwater1teaspoonsaffron threads3(16-ounce) cans fat-free, less-sodium chicken broth8unpeeled jumbo shrimp (about 1/2 pound)1tablespoonolive oil4skinned, boned chicken thighs, cut in half2links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices1(4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces2cupsfinely chopped onion1cupfinely chopped red bell pepper1cupcanned diced tomatoes, undrained1teaspoonsweet paprika3large garlic cloves, minced3cupsuncooked Arborio rice or other short-grain rice1cupfrozen green peas8mussels, scrubbed and debearded¼cupfresh lemon juiceLemon wedges (optional)
Cook Mode(Keep screen awake)
Ingredients
Herb Blend
1cupchopped fresh parsley
¼cupfresh lemon juice
1tablespoonolive oil
2large garlic cloves, minced
Paella
1cupwater
1teaspoonsaffron threads
3(16-ounce) cans fat-free, less-sodium chicken broth
8unpeeled jumbo shrimp (about 1/2 pound)
4skinned, boned chicken thighs, cut in half
2links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
1(4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
2cupsfinely chopped onion
1cupfinely chopped red bell pepper
1cupcanned diced tomatoes, undrained
1teaspoonsweet paprika
3large garlic cloves, minced
3cupsuncooked Arborio rice or other short-grain rice
1cupfrozen green peas
8mussels, scrubbed and debearded
Lemon wedges (optional)
DirectionsTo prepare the herb blend, parsley, lemon juice, olive oil and garlic and set aside.To prepare paella, combine water, saffron and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth ClevelandOriginally appeared: Cooking Light
Directions
To prepare the herb blend, parsley, lemon juice, olive oil and garlic and set aside.To prepare paella, combine water, saffron and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
To prepare the herb blend, parsley, lemon juice, olive oil and garlic and set aside.
To prepare paella, combine water, saffron and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
Originally appeared: Cooking Light
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Nutrition Facts(per serving)521Calories13gFat72gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
