Spanish Paella
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.9 (76)

Spanish Paella

NUTRITION · PER SERVING45M COOK
CAL 32%·PRO 98%
CARBS 59G37% OF CAL
2G FIBER0G ADDED5G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 22G31% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spanish paella with seafood, chicken, chorizo, and saffron rice. A festive, relaxed dish that feeds 5-6 and welcomes flexibility in ingredients.

mainspanishbowlchickenshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 1 - 2 tbsp olive oil
  • 7 oz / 200g chorizo (2 pieces) (, sliced 1/2 cm / 1/5" thick (Note 1))
  • 200g / 6 oz squid (calamari) (, cut into 7mm / 1/4" thick rings (Note 2))
  • 1 onion (, diced (brown, white, yellow))
  • 3 garlic cloves (, minced)
  • 1 red capsicum / bell pepper (, diced)
  • 1 1/2 cups paella rice (("Bomba", "Valencia" or "Calasparra" rice) (Note 3))
  • 2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))
  • 300g / 10 oz chicken thigh fillets (, cut into 1.5" / 3.5cm pieces)
  • 3 1/2 cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5))
  • 1 tsp saffron threads ((or 1/4 tsp ground saffron, Note 6))
  • 1 cup frozen peas
  • 12- 16 medium / large prawns (, whole (shell on) (Note 7))
  • 12 large mussels (, cleaned & check freshness (Note 8))
  • Fresh parsley (, chopped)
  • 2 Lemons (, cut into wedges)
PREP
15M
SODIUM
1263MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.