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Quick And Easy Spanish Paella

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  Frozen rock lobster tails 1 Pound (Small)
  Canned tomato 12 Ounce (Pound 12 Ounce Each)
  Minced clams 15 Ounce (Plus Juice)
  Spanish rice seasoning mix 2 Cup (32 tbs)
  Garlic cloves 2 Clove (10 gm), crushed
  Saffron 1⁄4 Tablespoon
  Monosodium glutamate 1 Tablespoon
  Instant rice 3 Cup (48 tbs)
  Frozen shrimp 24 Ounce, cleaned
  Frozen artichoke hearts 9 Ounce
  Frozen peas 2 Cup (32 tbs)
  Cooked boneless chicken 2 Cup (32 tbs)
  Stuffed olives 1⁄2 Cup (8 tbs)

Cook lobster tails according to package directions.
Cut underside membrane but do not remove meat; set aside.
Pour tomatoes and clams into a 16-inch paella pan and begin to heat.
If the tomatoes are large, cut them up a bit.
Stir in seasoning mix, garlic, saffron and MSG.
Add remaining ingredients and bring to a boil.
Garnish with lobster tails, cover with foil and simmer 15 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 497 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 139.6 mg46.5%

Sodium 3166.2 mg131.9%

Total Carbohydrates 68 g22.6%

Dietary Fiber 2.8 g11.1%

Sugars 1.3 g

Protein 41 g82.5%

Vitamin A 13.5% Vitamin C 83.6%

Calcium 6.1% Iron 18.3%

*Based on a 2000 Calorie diet

Quick And Easy Spanish Paella Recipe