Chicken & Vegetable Paella
|Olive oil||60 Milliliter (1/4 Cup)|
|Chicken||2 Pound, cut in to chunks|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ground pork||1⁄4 Pound|
|Tomatoes||2 , peeled and chopped|
|Frozen peas||500 Milliliter (2 Cups)|
|Canned artichoke hearts||335 Milliliter, drained (1 1/3 Cup)|
|Rice||375 Milliliter (1 1/2 Cup)|
|Chicken stock||4 Cup (64 tbs)|
|Saffron threads||1 Pinch|
|Shrimp||1 Pound, deveined|
|Mussels||12 , scrubbed|
Heat oil in a deep frying pan.
Cook chicken, onion and garlic until brown.
Add pork and brown quickly.
Add tomatoes, peas, artichokes, paprika and rice.
Cook, stirring, until rice is well coated with.oil.
Add salt, stock and saffron and cook for 15 minutes until rice is almost tender.
Add shrimp and mussels and continue cooking until shrimp turn pink and mussels open.
Garnish with olives.
Serving size: Complete recipe
Calories 5820 Calories from Fat 2064
% Daily Value*
Total Fat 232 g357.5%
Saturated Fat 53 g265%
Trans Fat 0 g
Cholesterol 1474.9 mg491.6%
Sodium 8899.8 mg370.8%
Total Carbohydrates 501 g167.1%
Dietary Fiber 57.1 g228.2%
Sugars 63.2 g
Protein 419 g838.1%
Vitamin A 396% Vitamin C 370.8%
Calcium 93.2% Iron 276.3%
*Based on a 2000 Calorie diet