Paella

pinit

Ingredients:

  • 1 Tbsp. olive oil
  • 2 medium onions, chopped
  • 1 medium red bell pepper, chopped
  • 6 oz. raw chicken breast, boneless, skinless, cut into thin slices
  • 2/3 cup raw clams (about 6 oz.)
  • ¼ tsp. saffron threads, crumbled
  • ¼ tsp. hot paprika
  • 3¼ cups low-sodium organic chicken broth, divided use
  • 1½ cups dry medium-grain brown rice
  • 6 oz. raw large shrimp, peeled, deveined
  • ¼ cup green olives, pitted, cut in half (about 15 olives)
  • Sea salt and ground black pepper (to taste; optional)

Directions:

  1. Heat oil in large, heavy skillet over medium-high heat.
  2. Add onions and bell pepper; cook, stirring frequently, for 5 to 7 minutes, or until onion is soft.
  3. Add chicken and clams; cook, stirring frequently, for 3 to 4 minutes.
  4. Add saffron, paprika, 3 cups broth, and rice. Bring to a boil. Reduce heat to medium-low; gently boil, covered, for about 30 to 35 minutes, or until rice is almost tender.
  5. Add shrimp, remaining ¼ cup broth, and olives; cook, covered, for 3 to 4 minutes, or until shrimp are opaque and firm.
  6. Season with salt and pepper if desired.

Nutritional Information:

(per serving, 1/6 recipe, 3/4 cup)

  • Calories: 323
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 69mg
  • Sodium: 461mg
  • Total Carbohydrate: 42g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 22g

Paella

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