Spanish Paella

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Oct. 24, 2011

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)
Water 300 Milliliter (2 1/2 Soup Cans)
Garlic cloves 4 Medium , minced
Crushed oregano 2 Teaspoon
Salt 2 Teaspoon
Pepper 1/8 Teaspoon
Cleaned medium shrimp 2 Pound (About 36)
Raw rice 2 Cup (32 tbs) (Regular Variety)
Green peppers 2 Large , cut into strips
Chopped pimiento 1 Cup (16 tbs)
Sliced ripe olives 2/3 Cup (10.67 tbs)

Directions

MAKING

1. Take a large skillet or 2 skillets of about 10 inches each and divide the ingredients equally amongst them.

2. Sauté chicken in oil and drain off excess fat.

3. Add water, soups, seasonings and garlic and stir the mixture.

4. Cover and simmer for about 15 minutes.

5. Add shrimp, rice, pimiento, olives, garlic and green peppers. Cook the mixture for about half an hour until the rice and chicken are soft.

6. Stir the mixture at occasional intervals during the cooking time.

SERVING

7. Paella is served with salad after garnishing with a red bell strips.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 422Calories from Fat 103

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 883 mg36.79%

Total Carbohydrates 34 g11.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet