Directions:
- Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.
- One serving contains the following: 507.62 Calories (kcal), 15.0 % Calories from Fat, 8.45 g Fat, 1.35 g Saturated Fat, 184.59 mg Cholesterol, 72.08 g Carbohydrates, 5.14 g Dietary Fiber, 5.18 g Total Sugars, 67.14 g Net Carbs, 36.25 g Protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 900.98 Kcal (3772 kJ) | ||
| Calories from fat | 308.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.25g | 53% | |
|---|---|---|---|
| Cholesterol | 94.89mg | 32% | |
| Sodium | 2723.96mg | 113% | |
| Potassium | 446.26mg | 9% | |
| Total Carbs | 109.23g | 36% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 31.49g | 63% | |
| Vitamin C | 54.7mg | 91% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.2mg | 118% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 144.49 Kcal (605 kJ) | ||
| Calories from fat | 49.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 53% | |
|---|---|---|---|
| Cholesterol | 15.22mg | 32% | |
| Sodium | 436.83mg | 113% | |
| Potassium | 71.56mg | 9% | |
| Total Carbs | 17.52g | 36% | |
| Sugars | 0.9g | 22% | |
| Dietary Fiber | 0.68g | 17% | |
| Protein | 5.05g | 63% | |
| Vitamin C | 8.8mg | 91% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 3.4mg | 118% | |
| Calcium | 14.4mg | 9% | |
* 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.
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