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Paella Ole

American.foodie's picture
Paella ole is a shrimp and pepperoni paella made with vegetables. This spanish delight is skillet cooked with chicken broth and stewed tomatoes. Flavored with garlic and red pepper with a hint of saffron, the paella ole is filling and heaty with the shrimp and pepperoni combo. Great for dinner parties!
  Shrimp 1⁄2 Pound, cleaned
  Garlic 2 Clove (10 gm), crushed
  Butter/Margarine 2 Tablespoon
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Cornstarch 1 Tablespoon
  Sliced pepperoni 1⁄2 Cup (8 tbs)
  Peas and pearl onions 10 Ounce, thawed (1 Package)
  Ground red pepper 1⁄4 Teaspoon
  Rice 1 1⁄2 Cup (24 tbs)
  Saffron 1⁄8 Teaspoon

Cook and stir shrimp and garlic in hot butter in large skillet until shrimp turn pink.
Mix broth and cornstarch in small bowl; stir into shrimp.
Add tomatoes, pepperoni, vegetables and red pepper.
Cook and stir until mixture thickens and comes to a full boil.
Stir in rice and saffron.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.

Recipe Summary

Main Dish
Rice, Seafood

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2002 Calories from Fat 471

% Daily Value*

Total Fat 52 g80.7%

Saturated Fat 25.2 g126%

Trans Fat 0 g

Cholesterol 460.2 mg153.4%

Sodium 2520.3 mg105%

Total Carbohydrates 279 g93.1%

Dietary Fiber 13.8 g55.1%

Sugars 14.4 g

Protein 91 g182%

Vitamin A 49.4% Vitamin C 46.2%

Calcium 28.8% Iron 58.1%

*Based on a 2000 Calorie diet

Paella Ole Recipe