You are here

Spanish Paella

Ingredients
  Chicken parts 3 Pound
  Salad oil 4 Tablespoon
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Condensed onion soup 10 1⁄2 Ounce (1 Can)
  Canned water 300 Milliliter (2.5 Soup Cans)
  Garlic clove 4 Medium, minced
  Oregano 2 Teaspoon, crushed
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Raw shrimp 2 Pound, cleaned and deveined
  Raw rice 2 Cup (32 tbs) (Regular Variety)
  Green peppers 2 Large, cut into strips
  Chopped pimento 1 Cup (16 tbs)
  Sliced ripe olives 2⁄3 Cup (10.67 tbs)
Directions

Use 1 large skillet or prepare in 2 skillets (about 10 inch), by dividing ingredients equally.
Brown chicken in oil; pour off fat.
Stir in soups, water, garlic, and seasonings.
Cover; cook over low heat 15 minutes.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until chicken and rice are tender.
Stir now and then.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Servings: 
18

Rate It

Your rating: None
4.19412
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 281 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1.1 g5.6%

Trans Fat 0.1 g

Cholesterol 129.5 mg43.2%

Sodium 589 mg24.5%

Total Carbohydrates 23 g7.5%

Dietary Fiber 1.2 g5%

Sugars 2.6 g

Protein 29 g57.9%

Vitamin A 12.2% Vitamin C 48.8%

Calcium 6% Iron 16.2%

*Based on a 2000 Calorie diet

0 Comments

Spanish Paella Recipe