Mixed Paella

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 bay leaf

1 quart fish stock or chicken broth

1 pound chorizo sausage, casing removed

2 teaspoons extra virgin olive oil

1/2 pound firm white fish, cut into bite-size pieces

6 cloves garlic, minced

1 lemon, cut into wedges

1 lemon, zested

24 mediums mussels, cleaned

1 Spanish onion, chopped

1/4 cup parsley, chopped

1 cup peas

1 red bell pepper, chopped

1/2 teaspoon crushed red pepper flakes

2 cups dry rice

1/4 teaspoon saffron threads

3/4 pound peeled and deveined shrimp

6 sprigs thyme

Equipment:

frying pan

Cooking instruction summary:

  1. I a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you're not using non-stick), garlic, red pepper flakes and rice. Saute for about 3 minutes. Add saffron, thyme, bay leaf and broth and bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.
  2. In another non-stick skillet, heat to medium-high. Add chorizo and crumble as you saute. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed. Saute until the onion is tender and remove from heat, set aside.
  3. When the rice is nearly done (about 15 minutes) add fish and shrimp and press into rice. Add mussels, peas and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any that do not.
  4. Top with chorizo mixture and parsley. Serve with lemon wedges and a crusty bread.

 

Step by step:


1. I a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you're not using non-stick), garlic, red pepper flakes and rice.

2. Saute for about 3 minutes.

3. Add saffron, thyme, bay leaf and broth and bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.In another non-stick skillet, heat to medium-high.

4. Add chorizo and crumble as you saute. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed.

5. Saute until the onion is tender and remove from heat, set aside.When the rice is nearly done (about 15 minutes) add fish and shrimp and press into rice.

6. Add mussels, peas and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any that do not.Top with chorizo mixture and parsley.

7. Serve with lemon wedges and a crusty bread.


Nutrition Information:

Quickview
394 Calories
28g Protein
10g Total Fat
45g Carbs
30% Health Score
Limit These
Calories
394k
20%

Fat
10g
16%

  Saturated Fat
5g
32%

Carbohydrates
45g
15%

  Sugar
3g
4%

Cholesterol
131mg
44%

Sodium
583mg
25%

Get Enough Of These
Protein
28g
56%

Manganese
1mg
79%

Vitamin C
52mg
63%

Vitamin B12
3µg
57%

Selenium
31µg
44%

Vitamin K
37µg
35%

Phosphorus
280mg
28%

Vitamin A
1166IU
23%

Copper
0.39mg
20%

Iron
3mg
18%

Vitamin B3
3mg
16%

Magnesium
56mg
14%

Potassium
492mg
14%

Vitamin B6
0.27mg
14%

Zinc
2mg
13%

Vitamin B2
0.21mg
13%

Vitamin B1
0.18mg
12%

Folate
46µg
12%

Fiber
2g
12%

Calcium
89mg
9%

Vitamin B5
0.88mg
9%

Vitamin D
0.88µg
6%

Vitamin E
0.84mg
6%

covered percent of daily need
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