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Ingredients
US|METRIC
4 SERVINGS
- 2 chicken breasts (cut and seasoned with paprika and oregano)
- 2 chorizo sausages (cut into thick slices)
- 1/2 cup lump crab meat
- 2 cloves garlic (diced)
- 1/2 Spanish onion (diced)
- 1/2 bunch parsley (flat-leaved, diced)
- 1 yellow pepper (diced)
- 2 cups short grain rice (Spanish, we used Arborio... it's Italian, but it worked)
- 3 cups chicken stock
- 1 pinch saffron
- 1/4 cup wine (we used a red because we had one open!)
- salt
- pepper
- 1 lemon (cut into wedges)
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Directions
- Heat oil in your pan over medium heat. Saute the chorizo until brown, then remove it and set aside. Do the same with your chicken, then remove it and set aside.
- Make a sofrito by sauteing the garlic, onion and parsley for two to three minutes on medium heat. Add the yellow pepper and cook everything until it caramelizes. Fold in the rice and fry it evenly to coat the grains, then pour in your chicken stock and simmer for ten minutes. Do not stir the paella! Move it around gently so the rice absorbs the liquid and cooks evenly.
- Add in your chicken, chorizo and saffron. Shake it and let it simmer until the rice is al dente, about 20 minutes. During the last five minutes, add in the crab.
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium640mg27% |
| Potassium960mg27% |
| Protein41g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate95g32% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C150% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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