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Spanish Paella

  Chicken 3 Pound, cut up (Ready To Eat, 1 Piece)
  Water 5 Cup (80 tbs)
  Carrots 2 , sliced lengthwise
  Onions 2 , quartered
  Celery stalk with leaves 1
  Salt 3 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Garlic 2 Clove (10 gm), crushed
  Olive oil 1⁄4 Cup (4 tbs)
  Diced pimiento 1⁄4 Cup (4 tbs)
  Oregano 1⁄2 Teaspoon
  Spanish saffron 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs), broken apart
  Shelled shrimp 2⁄3 Pound (1 Pound In Shell)
  Clams in shell/One 10 1/2 ounce can clams 1 Dozen

Place chicken pieces in Dutch oven; add water and next 5 ingredients.
Bring to boil, reduce heat, cover, and simmer 1 hour or till just tender.
Remove chicken from stock; bone, cut up meat.
Strain stock; save 4 cups.
Fry rice and garlic in olive oil over medium heat, stirring constantly till rice is browned, about 10 minutes.
Add reserved chicken stock, pimiento, oregano, and saffron.
Cover, cook over low heat 15 minutes.
Add chicken, peas, shrimp, and clams.
Bring to boil, cover, then cook over very low heat 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
110 Minutes
Ready In: 
120 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4260 Calories from Fat 1924

% Daily Value*

Total Fat 215 g330%

Saturated Fat 52.2 g261.2%

Trans Fat 0 g

Cholesterol 1452.9 mg484.3%

Sodium 7696.3 mg320.7%

Total Carbohydrates 172 g57.5%

Dietary Fiber 16.8 g67.3%

Sugars 26.4 g

Protein 389 g778.1%

Vitamin A 521.9% Vitamin C 159.2%

Calcium 64.5% Iron 320.9%

*Based on a 2000 Calorie diet

Spanish Paella Recipe