Directions:
- Heat half the oil over medium heat in a large fry pan. Add the shrimp to the oil and saute until the shrimp turns pink.
- Remove shrimp and add a little more oil and saute the scallops for 5 minutes or until lightly brown.
- Remove scallops and repeate saute with the chicken.
- Add the garlic and onion to the pan and cook over low heat until the onion is light brown.
- Stir in the tomatoes, saffron, paprika and hot sauce and simmer for 4-5 minutes.
- Add the rice and stir to coat grains well.
- Stir in chicken broth and tomato juice and bring to a boil.
- Cover and simmer over low heat for 20 minutes.
- Add shrimp, scallops and chicken. Stir and cook for 5 minutes.
- Add corn and peas and continue to cook over low heat until rice is light and fully cooked.
- Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 811.37 Kcal (3397 kJ) | ||
| Calories from fat | 305.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.99g | 52% | |
|---|---|---|---|
| Cholesterol | 112.24mg | 37% | |
| Sodium | 2447.59mg | 102% | |
| Potassium | 687.9mg | 15% | |
| Total Carbs | 91.43g | 30% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 35.31g | 71% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 5mg | 28% | |
| Calcium | 84.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 167.71 Kcal (702 kJ) | ||
| Calories from fat | 63.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 52% | |
|---|---|---|---|
| Cholesterol | 23.2mg | 37% | |
| Sodium | 505.91mg | 102% | |
| Potassium | 142.19mg | 15% | |
| Total Carbs | 18.9g | 30% | |
| Sugars | 0.76g | 15% | |
| Dietary Fiber | 1.02g | 20% | |
| Protein | 7.3g | 71% | |
| Vitamin C | 4.2mg | 34% | |
| Iron | 1mg | 28% | |
| Calcium | 17.4mg | 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.
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