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A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails (David Rosengarten) Recipe

A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails (David Rosengarten) Recipe

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A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails (David Rosengarten)

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Ingredients:

Serving

1/2 lb medium-size shrimp (about 12)
salt
1/2 tsp freshly ground coarse black pepper
1 tbsp spanish extra-virgin olive oil
2 large chicken thighs , boned, each cut in quarters
2 oz chorizo, sliced thin
2 large shallots, chopped
3 medium cloves garlic, chopped
2 oz string beans, cut in 1/2-inch lengths
1 cup spanish short-grained rice
1/2 cup very finely minced fresh parsley leaves
2 cups rich chicken stock
1/2 tsp saffron threads
1 tsp sweet spanish paprika
12 large canned snails
1 large red pepper , roasted, peeled and seeded (optional)

Directions:

Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	446.82 Kcal (1871 kJ)
Calories from fat	195.02 Kcal
		% Daily Value*
Total Fat	21.67g	33%
Cholesterol	50.62mg	17%
Sodium	1206.19mg	50%
Potassium	651.44mg	14%
Total Carbs	49.12g	16%
Sugars	11.28g	45%
Dietary Fiber	5.19g	21%
Protein	16.48g	33%
Vitamin C	79mg	132%
Vitamin A	0.3mg	8%
Iron	2.1mg	12%
Calcium	78.3mg	8%

Amount Per 100 g
Calories	113.01 Kcal (473 kJ)
Calories from fat	49.32 Kcal
		% Daily Value*
Total Fat	5.48g	33%
Cholesterol	12.8mg	17%
Sodium	305.06mg	50%
Potassium	164.76mg	14%
Total Carbs	12.42g	16%
Sugars	2.85g	45%
Dietary Fiber	1.31g	21%
Protein	4.17g	33%
Vitamin C	20mg	132%
Vitamin A	0.1mg	8%
Iron	0.5mg	12%
Calcium	19.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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