Paella Con Pollo Y Mariscos
110
Minutes
15
Servings
1
cup
340
Calories
Ingredients
-
2cups
-
5 1⁄2cupsChicken Stock
-
3lbChicken Thighs, bone in, skin on
-
1 1⁄4lb1 ¼ lb Clams, scrubbed
-
1lbShrimp, raw, shelled, deveined
-
3⁄4lbMussels, scrubbed, debearded
-
1⁄2cupsPancetta, diced or Chorizo
-
1cupsRed Onion, diced
-
1cupsRed Bell Pepper, diced
-
1⁄2cupsPeas, frozen
-
1⁄4cupsExtra Virgin Olive Oil
-
1tbspExtra Virgin Olive Oil
-
1tspPaprika
-
1⁄8tspSaffron, threads
-
Sea Salt and Black Pepper to taste
-
Lemon wedges for garnish
-
Paella Pan, for cooking
Nutrition Facts
Nutrition Facts
Serving Size: 1 cup
Serves: 15
Amount Per Serving | ||
---|---|---|
Calories: | 340 | |
% Daily Value* | ||
Total Fat: 14g | 18% | |
Saturated Fat: 4g | ||
Trans Fat: 0g | ||
Cholesterol: 115mg | 38% | |
Sodium: 1260mg | 55% | |
Total Carbohydrate: 26g | 9% | |
Dietary Fiber: 1g | 4% | |
Sugars: 2g | 4% | |
Protein: 25g | 50% |
Instructions
- Preheat oven to 400°. In a medium saucepan bring the stock and saffron to a simmer.
- Heat paella pan on medium-heat heat, add olive oil and chicken skin side down. Season the chicken with sea salt and black pepper to taste, cook for 5 minutes or until skin is golden brown. Transfer chicken skin side up to a sheet pan and bake for 40 minutes or until internal temperature reaches 165 degrees.
- Add pancetta to paella pan for 5 minutes until edges become crispy. Transfer to bowl, sauté red bell pepper, onion and paprika for another 5 minutes. Add to bowl with pancetta.
- Add 1 Tbsp olive oil and add Lundberg Family Farms Organic Sushi Rice. Stir until evenly coated with oil and golden, about 3 minutes.
- Add all other ingredients, stir until thoroughly incorporated and bring to a boil. Reduce heat to medium and cook for 10 minutes, do not stir.
- Reduce heat to low and simmer for 10 minutes. Add cooked chicken thighs, shrimp, clams and mussels to the rice, arrange evenly in a circular pattern.
- Add peas, continue to cook until the liquid is absorbed, about 15 minutes more. Remove from heat and let stand another 5 minutes. Garnish and serve.
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