Paella with Leftovers Recipe Video

Roberto Cerini shows you how to cook easy Paella with leftovers.

Summary

Preparation Time20 MinCooking Time55 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
TasteMethod
DishInterest Group

Ingredients

 Yellow onion1 Large, chopped finely
 Garlic2 Clove (10 gm), minced fine
 Extra virgin olive oil1 Cup (16 tbs)
 Salt1 Teaspoon
 Arborio rice1 Cup (16 tbs)
 Frozen vegetables pack1 Medium
 Cooked rotisserie chicken1 Cup (16 tbs), diced
 Tomato sauce1 Cup (16 tbs)
 Chicken broth2 Cup (32 tbs)
 Saffron2 Pinch
 Lemon1 Large, cut into wedges
 Shrimp1 Cup (16 tbs)
 Mussels1 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 mg

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

GETTING READY
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.
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