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Quick Paella Recipe
|Canned tomatoes||1 Pound (1 Can)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Rice||1 Cup (16 tbs) (Brand)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Chicken bouillon cube||1 , crushed|
|Salt||2 1⁄2 Teaspoon|
|Powdered saffron||1 Pinch|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Canned small shrimp||4 1⁄2 Ounce, drained, rinsed (1 Can)|
|Frozen peas||1 Cup (16 tbs), thawed|
Serving size: Complete recipe
Calories 1658 Calories from Fat 363
% Daily Value*
Total Fat 41 g63.2%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 148.8 mg
Sodium 6700.8 mg279.2%
Total Carbohydrates 221 g73.8%
Dietary Fiber 20.6 g82.6%
Sugars 15.7 g
Protein 102 g204.4%
Vitamin A 120.5% Vitamin C 146.5%
Calcium 32.1% Iron 67.2%
*Based on a 2000 Calorie diet
Chop tomatoes in large pieces.
Add water to juice to make 2-1/2 cups liquid.
In a large skillet, cook rice, onion and garlic in olive oil until golden.
Add tomato liquid, chicken-bouillon cube, salt and saffron; stir.
Bring to a boil.
Simmer 20 minutes.
Remove from heat.
Stir chicken, shrimp, peas and tomato pieces into rice.
Heat about 5 minutes.