Paella in Quince (Rachael Ray) Recipe

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Paella in Quince (Rachael Ray)
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Ingredients:

Directions:

  1. Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat - make sure to choose a pan with a tight fitting lid. Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2 to 3 minutes. Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more. Add the stock and stir in the turmeric and saffron. Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes then fluff with a fork. Remove the bay and thyme stems before serving. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1297.09 Kcal (5431 kJ)
Calories from fat 573.52 Kcal
% Daily Value*
Total Fat 63.72g 98%
Cholesterol 183.92mg 61%
Sodium 2546.58mg 106%
Potassium 740.57mg 16%
Total Carbs 115.06g 38%
Sugars 6.74g 27%
Dietary Fiber 7.93g 32%
Protein 63.58g 127%
Vitamin C 10.5mg 17%
Iron 5mg 28%
Calcium 100.6mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 30.5
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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