Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas Recipe

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Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas
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Ingredients
30
Count
Nutrition
860
Calories
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Ingredients:

Directions:

  1. Saffron Rice:
  2. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
  3. Lemon Aioli:
  4. Place the garlic, salt, yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
  5. Paella:
  6. Make the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside. Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. . Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 860.31 Kcal (3602 kJ)
Calories from fat 525.19 Kcal
% Daily Value*
Total Fat 58.35g 90%
Cholesterol 227.55mg 76%
Sodium 1147.31mg 48%
Potassium 788.51mg 17%
Total Carbs 17.56g 6%
Sugars 6.94g 28%
Dietary Fiber 0.95g 4%
Protein 43.77g 88%
Vitamin C 15.4mg 26%
Iron 3mg 17%
Calcium 89.1mg 9%
Amount Per 100 g
Calories 168.54 Kcal (706 kJ)
Calories from fat 102.89 Kcal
% Daily Value*
Total Fat 11.43g 90%
Cholesterol 44.58mg 76%
Sodium 224.76mg 48%
Potassium 154.47mg 17%
Total Carbs 3.44g 6%
Sugars 1.36g 28%
Dietary Fiber 0.19g 4%
Protein 8.58g 88%
Vitamin C 3mg 26%
Iron 0.6mg 17%
Calcium 17.5mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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