Jo Cooks · by Joanna Cismaru★ 4.5 (230)
Paella Recipe
NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 85%
CARBS 41G32% OF CAL
1G FIBER3G SUGAR37G OTHER
FAT 18G32% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish paella combining chicken, chorizo, shrimp, mussels, and scallops with saffron-infused Arborio rice. A vibrant, flavorful one-dish meal that serves a crowd.
mainspanishchickenshellfishporkdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons olive oil
- 4 chicken thighs (boneless and skinless cut into 1 inch pieces)
- 2 chorizo sausages (cut into 1 inch pieces)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 1½ cups arborio rice (*)
- 14 ounces diced fire roasted tomatoes (1 can)
- 4 cups vegetable broth (or chicken broth , low sodium)
- 1 tablespoon hot sauce (such as Tabasco or Sriracha, optional)
- 2 teaspoons smoked paprika
- 1 teaspoon saffron
- 1 pound large shrimp (shelled and deveined but keep tails on)
- 1 pound mussels (scrubbed and soaked)
- 1 pound scallops (or clams)
- 2 tablespoons fresh parsley (chopped)
- 1 lemon (cut into wedges)
At a glance
PER SERVING · TIME 60M
CAL 26%·PRO 85%
CARBS 41G32% OF CAL
1G FIBER3G SUGAR37G OTHER
FAT 18G32% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1268mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 731mg
- Calcium
- 74mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.