Ingredients:
- salt and black pepper
- a generous handful of flat-leaf parsley, chopped
- hot sauce , to pass at table
Directions:
- 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.
Nutrition Facts
| 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% | |
| Amount Per 100 g | |||
| Calories | 226.33 Kcal (948 kJ) | ||
| Calories from fat | 100.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 98% | |
|---|---|---|---|
| Cholesterol | 32.09mg | 61% | |
| Sodium | 444.35mg | 106% | |
| Potassium | 129.22mg | 16% | |
| Total Carbs | 20.08g | 38% | |
| Sugars | 1.18g | 27% | |
| Dietary Fiber | 1.38g | 32% | |
| Protein | 11.09g | 127% | |
| Vitamin C | 1.8mg | 17% | |
| Iron | 0.9mg | 28% | |
| Calcium | 17.6mg | 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.
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