Paellita en Relleno Recipe

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Paellita en Relleno
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Ingredients
17
Count
Nutrition
411
Calories
Total time
120
Minutes
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Ingredients:

  • 2 tbsp butter
  • 4 tbsp plus 3 tbsp virgin olive oil
  • 3 cloves of raw , minced garlic
  • 2 jalapenos, stems and seeds discarded, minced
  • 1/2 of a red onion, diced medium
  • 1 red bell pepper, stem and seeds discarded, diced small
  • 1/2 bulb fennel , core discarded and diced small
  • 6 large shrimp still in their shells
  • 18 tiny clams, scrubbed
  • 1 cup white wine
  • 1 medium pinch saffron
  • 2 1/2 cups chicken stock
  • salt and pepper , to taste
  • 6 small poblano chilies, fried and peeled , seeds discarded, stem left on
  • note: additional vegetable garnishes could be folded into the paella rice if you like. cooked shelled sweet peas, roasted bell pepper(s) strips, cooked mushrooms and or corn kernels etc.

Directions:

  1. Preheat an oven to 450 degrees.
  2. Heat a large sauce pot on medium heat and add the butter and olive oil. When they are melted add the garlic, jalapenos, onion, red bell pepper and fennel. Add a little cracked black pepper and the bay leaf. Stir and allow to cook until very fragrant, about 5 minutes. Now add the clams, shrimp and wine. Cover the pot. Turn the heat to high. Let the clams steam open and remove them to a bowl as they do. Remove the shrimp too. Turn off the heat and allow the broth to cool a little.
  3. Remove the clams and shrimp from their respective shells. Cut the shrimp into bite sized pieces and reserve with the clams for later.
  4. Strain the vegetable and clam liquor and reserve combined with the chicken stock. Warm them both together in a separate pot. Clean out the sauce pot and return it to the stove. Turn the heat on to medium and add the reserved 3 tablespoons virgin olive oil. When it is warm add the rice and stir well to coat all of the grains.
  5. Begin adding the reserved the liquor/stock mixture by adding 1 cup of it first, stirring constantly allowing it to become almost entirely assimilated by the rice. Now add in the next 1/4 cup of stock/liquor and the saffron and stir again. Repeat stirring and add all of the broth and stock until all of it is absorbed. Season to taste. Fold in the cooked shrimp and clams.
  6. Spoon this mixture into the poblanos and place them on a nonstick baking sheet pan and warm through. Serve immediately
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 411.3 Kcal (1722 kJ)
Calories from fat 202.63 Kcal
% Daily Value*
Total Fat 22.51g 35%
Cholesterol 13.18mg 4%
Sodium 170.55mg 7%
Potassium 268.38mg 6%
Total Carbs 36.43g 12%
Sugars 3.7g 15%
Dietary Fiber 1.59g 6%
Protein 6.24g 12%
Vitamin C 28.8mg 48%
Vitamin A 0.5mg 18%
Iron 8.6mg 48%
Calcium 23.8mg 2%
Amount Per 100 g
Calories 158.09 Kcal (662 kJ)
Calories from fat 77.88 Kcal
% Daily Value*
Total Fat 8.65g 35%
Cholesterol 5.06mg 4%
Sodium 65.55mg 7%
Potassium 103.16mg 6%
Total Carbs 14g 12%
Sugars 1.42g 15%
Dietary Fiber 0.61g 6%
Protein 2.4g 12%
Vitamin C 11.1mg 48%
Vitamin A 0.2mg 18%
Iron 3.3mg 48%
Calcium 9.2mg 2%

* 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

  • 9.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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