Paella with Leftovers Recipe Video
Ingredients
| Yellow onion | 1 Large, chopped finely | |
| Garlic | 2 Clove (10 gm), minced fine | |
| Extra virgin olive oil | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Arborio rice | 1 Cup (16 tbs) | |
| Frozen vegetables pack | 1 Medium | |
| Cooked rotisserie chicken | 1 Cup (16 tbs), diced | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Chicken broth | 2 Cup (32 tbs) | |
| Saffron | 2 Pinch | |
| Lemon | 1 Large, cut into wedges | |
| Shrimp | 1 Cup (16 tbs) | |
| Mussels | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 567 Calories from Fat 349
% Daily Value*
Total Fat 38 g57.8%
Saturated Fat 2.8 g14.1%
Trans Fat 0 g
Cholesterol 58.3 mg19.4%
Sodium 884.7 mg36.9%
Total Carbohydrates 39 g12.9%
Dietary Fiber 2.8 g11.1%
Sugars 4.7 g
Protein 16 g32.6%
Vitamin A 8.3% Vitamin C 42.7%
Calcium 4.1% Iron 14.2%
*Based on a 2000 Calorie diet
Directions
1.Chop the onions and mince the garlic.
2.Chop the left over cooked rotisserie chicken.
3.Boil the left over bones from a rotisserie chicken to make a broth.
MAKING
4.In a sauce pan, heat the olive oil.
5.Add the onions and the garlic and saute them till they are tender.
6.Season with salt.
7.Add the chicken and the frozen veggies. Give it a stir and wait till the vegetables are thawed.
8. Drop the rice in the pan.
9. Add the tomato sauce.
10.Ladle in enough broth to cover it all.
11.Add the saffron and cover with the lid.
12.Turn down the heat to medium and let it cook for 40 minutes.
13.In another skillet, saute the shrimp.
14.Just 5 minutes prior to turning off the heat on the paella, add the shrimp and mussels to the pan.
15.Throw in the lemon wedges, cover with the lid and finish cooking.
SERVING
16.Serve warm.
Chef
