Paella Rápida

Paella Rápida might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 460 calories, 36g of protein, and 8g of fat per serving. For $4.17 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. 37 people have made this recipe and would make it again. Head to the store and pick up arborio rice, frozen artichoke hearts, garlic, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Eating Well. Overall, this recipe earns a super spoonacular score of 96%. If you like this recipe, you might also like recipes such as Frying Pan Paella Mixta (Paella with Seafood and Meat), Paellan Amongst Other Things — Paellan entre-autres, and Cuban-style Paella: Paella Cubana.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup arborio rice

1 15-ounce can tomatoes, (with juice)

1/8 teaspoon crushed red pepper

1 cup artichoke hearts, (thawed if frozen)

2 cloves garlic, minced

2 cups reduced-sodium chicken broth

1/3 cup smoked mussels, (2 ounces) (not packed in oil)

1 tablespoon extra-virgin olive oil, divided

1 onion, chopped

1 cup frozen peas, thawed

1/3 cup bottled roasted red pepper, cut into strips

1/4 teaspoon saffron threads, crushed, or a pinch of powdered saffron (see Note)

Salt & freshly ground pepper, to taste

8 ounces medium shrimp, peeled and deveined

8 ounces boneless, skinless chicken breast, trimmed and cut into 1/2-inch-thick strips

Equipment:

sauce pan

frying pan

wooden spoon

Cooking instruction summary:

Combine broth and saffron in a small saucepan; bring to a simmer. Remove from the heat and set aside.Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. When the pan is hot, add shrimp and saut until pink and curled, 3 to 5 minutes. Remove from the pan and set aside. Add 1 teaspoon oil to the pan. Add chicken and saut until lightly browned on the outside and opaque inside, 3 to 5 minutes. Remove from the pan. Season the shrimp and chicken with salt and pepper and set aside.Reduce heat to medium and add the remaining 1 teaspoon oil to the skillet. Add onions and garlic; saut until softened, 3 to 5 minutes. (Add 1 to 2 tablespoons water if they become too dry.) Stir in tomatoes and crushed red pepper; simmer, uncovered, for 3 minutes, breaking up tomatoes with a wooden spoon. Add rice and stir to coat well with the tomato mixture. Stir in the reserved chicken broth and bring to a simmer. Cover and cook over low heat for 20 minutes.Gently stir artichoke hearts, peas, roasted red peppers, smoked mussels and the reserved shrimp and chicken into the rice mixture. Cover and cook until the rice is tender and the shrimp and chicken are heated through, 5 to 10 minutes longer. (Stir occasionally to prevent scorching, if necessary.) Taste and season with salt and pepper. Serve immediately.

 

Step by step:


1. Combine broth and saffron in a small saucepan; bring to a simmer.

2. Remove from the heat and set aside.

3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. When the pan is hot, add shrimp and saut until pink and curled, 3 to 5 minutes.

4. Remove from the pan and set aside.

5. Add 1 teaspoon oil to the pan.

6. Add chicken and saut until lightly browned on the outside and opaque inside, 3 to 5 minutes.

7. Remove from the pan. Season the shrimp and chicken with salt and pepper and set aside.Reduce heat to medium and add the remaining 1 teaspoon oil to the skillet.

8. Add onions and garlic; saut until softened, 3 to 5 minutes. (

9. Add 1 to 2 tablespoons water if they become too dry.) Stir in tomatoes and crushed red pepper; simmer, uncovered, for 3 minutes, breaking up tomatoes with a wooden spoon.

10. Add rice and stir to coat well with the tomato mixture. Stir in the reserved chicken broth and bring to a simmer. Cover and cook over low heat for 20 minutes.Gently stir artichoke hearts, peas, roasted red peppers, smoked mussels and the reserved shrimp and chicken into the rice mixture. Cover and cook until the rice is tender and the shrimp and chicken are heated through, 5 to 10 minutes longer. (Stir occasionally to prevent scorching, if necessary.) Taste and season with salt and pepper.

11. Serve immediately.


Nutrition Information:

Quickview
457k Calories
35g Protein
7g Total Fat
62g Carbs
43% Health Score
Limit These
Calories
457k
23%

Fat
7g
12%

  Saturated Fat
1g
9%

Carbohydrates
62g
21%

  Sugar
8g
9%

Cholesterol
181mg
60%

Sodium
1088mg
47%

Get Enough Of These
Protein
35g
72%

Selenium
57µg
82%

Manganese
1mg
78%

Vitamin B3
12mg
63%

Folate
244µg
61%

Vitamin C
38mg
47%

Phosphorus
447mg
45%

Vitamin B6
0.87mg
44%

Vitamin B1
0.56mg
38%

Iron
6mg
36%

Fiber
8g
33%

Copper
0.66mg
33%

Potassium
1028mg
29%

Magnesium
102mg
26%

Vitamin B12
1µg
25%

Zinc
3mg
22%

Vitamin B5
2mg
21%

Vitamin B2
0.34mg
20%

Vitamin E
2mg
18%

Calcium
163mg
16%

Vitamin K
17µg
16%

Vitamin A
705IU
14%

covered percent of daily need
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