Paella Recipe

Paella picture


Preparation Time40 MinCooking Time40 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings1
Main IngredientInterest Group


 Assorted seafood4 Ounce (Lobster, Shrimps and Mussels combined)
 Whole black pepper1
 Garlic1 Clove (5 gm), finely chopped
 Oregano1⁄8 Teaspoon
 Salt1 Dash
 Vinegar1⁄4 Teaspoon
 Chicken2 Ounce, cut in strips
 Green pepper1 , chopped
 Ground coriander1⁄8 Teaspoon
 Tomato juice3 Tablespoon
 Rice6 Ounce (Nice)
 Parsley2 Tablespoon, chopped
 Boiling water1 Cup (16 tbs)
 Saffron/Yellow food colouring- few drops1 Pinch
 Canned peas2 Ounce, drained
 Pimientos2 , cut in strips

Nutrition Facts

Serving size: Complete recipe

Calories 977 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 211.3 mg

Sodium 320.5 mg13.4%

Total Carbohydrates 166 g55.2%

Dietary Fiber 11.1 g44.4%

Sugars 11.3 g

Protein 59 g118.9%

Vitamin A 137.8% Vitamin C 474.5%

Calcium 32.7% Iron 39.6%

*Based on a 2000 Calorie diet


1) Clean the lobster and remove the shell.
2) Shell, wash and devein the prawns.
3) Scratch the mussels with knife to clean.
4) In a mortar place together, pepper and garlic and crush until coarse.
5) Add oregano, salt and vinegar to the garlic mixture, and mix well.
6) In a bowl, mix together chicken and garlic mixture.

7) In a non-stick pan brown the chicken slightly.
8) Add green pepper and coriander to the chicken.
9) Cover and simmer for 10 minutes.
10) Stir in tomato juice, rice and parsley stirring continuously for 5 minutes.
11) Pour in boiling water, saffron and shrimps and stir.
12) Put the lid on and cook on medium heat for 10 minutes until dry.
13) While the rice is cooking stir frequently.

14) Add lobster, peas and pimientos, put the lid on and cook for 5 minutes more or until lobster is tender.
15) In a saucepan, stem the mussels with ½ cup of water until all the shells are opened.
16) Discard the mussels, which are not opened.

17) Serve the hot Paella on a warm plate and top with mussels, sprinkle parsley and serve a lemon wedge on side if desired.
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