Quick Paella Stew

chef.rylan's picture

Jan. 10, 2012

Ingredients

Chopped celery 1 Cup (16 tbs)
Chopped onion 1/2 Cup (8 tbs)
Chicken flavor instant bouillon/3 chicken
Oregano leaves 1/4 Teaspoon
Saffron 1/4 Teaspoon
Garlic 2 Clove (10 gm) , finely chopped
Water 3 Cup (48 tbs)
Canned tomatoes 14 1/2 Ounce , undrained, cut up to make 1 1/2 cups
Cubed cooked chicken 1 Cup (16 tbs)
Medium shrimp 1 Pound , peeled, deveined, uncooked (Fresh)
Canned artichoke hearts 14 Ounce , drained, quartered
Frozen rice medley 10 Ounce , thawed (Green Giant Originals)
Cornstarch 1 Tablespoon
Water 1/4 Cup (4 tbs)

Directions

MAKING

1. In a large saucepan or Dutch oven mix celery, onion, bouillon, oregano, saffron, garlic, 3 cups water and tomatoes.

2. Stir well and boil the mixture.

3. Decrease heat, cover, and cook on low flame for 15 minutes until done.

4. Add chicken, shrimp, artichoke hearts and rice.

5. Stir well and boil the mixture.

6. Decrease heat and cook for 3 to 5 minutes until shrimps are pink.

7. In a small bowl mix cornstarch and 1/4 cup water.

8. Add into the stew and cook until thick.

SERVING

9. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 365Calories from Fat 44

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 1327 mg55.29%

Total Carbohydrates 41 g13.7%

Dietary Fiber 8 g32%

Sugars 2 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet