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Paella for Four; A Wonderful Spanish Mixed Seafood Stew

 
One serving costs about $1.86

$1.86 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,gluten free,dairy free side dish Spanish,European
spoonacular Score:70%

Spoonacular Score: 70%

 

Paella for Four; A Wonderful Spanish Mixed Seafood Stew is an European recipe that serves 4. This side dish has 444 calories, 15g of protein, and 20g of fat per serving. For $1.86 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. This recipe from Foodista requires solid chorizo sausage, lemon wedges, chicken wings, and pepper. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 73%. Similar recipes are Frying Pan Paella Mixta (Paella with Seafood and Meat), Frying Pan Paella Mixta (Paella with Seafood and Meat), and Frying Pan Paella Mixta (Paella with Seafood and Meat).

Ingredients

Servings:
1 Tbsp
1 Tbsp smoky paprika
smoky paprika
1 Tbsp
1 Tbsp smoky paprika
smoky paprika
0.72 tsps
0.72 tsps dried oregano
dried oregano
1 pinch
1 pinch kosher salt
kosher salt
1 pinch
1 pinch black pepper
black pepper
8
8  chicken wings
chicken wings
1.8 small
1.8 small littleneck clams
littleneck clams
6 oz
6 oz solid chorizo sausage
solid chorizo sausage
8 large
8 large shrimp
shrimp
0.25 C
0.25 C extra virgin olive oil
extra virgin olive oil
1
1  white diced onion
white diced onion
4 large cloves
4 large cloves diced garlic
diced garlic
0.25 C
0.25 C italian parsley leaves
italian parsley leaves
1
1  whole .5 oz tomatoes
whole .5 oz tomatoes
1 C
1 C canned spanish short grain rice
canned spanish short grain rice
2 C
2 C water
water
1 pinch
1 pinch saffron
saffron
some
some salt and pepper
salt and pepper
4 oz
4 oz green peas
green peas
4 oz
4 oz green peas
green peas
4 oz
4 oz green peas
green peas
4
4  lemon wedges
lemon wedges
1 Tbsp smoky paprika
1 Tbsp
smoky paprika
1 Tbsp smoky paprika
1 Tbsp
smoky paprika
0.72 tsps dried oregano
0.72 tsps
dried oregano
1 pinch kosher salt
1 pinch
kosher salt
1 pinch black pepper
1 pinch
black pepper
8  chicken wings
8
chicken wings
1.8 small littleneck clams
1.8 small
littleneck clams
6 oz solid chorizo sausage
6 oz
solid chorizo sausage
8 large shrimp
8 large
shrimp
0.25 C extra virgin olive oil
0.25 C
extra virgin olive oil
1  white diced onion
1
white diced onion
4 large cloves diced garlic
4 large cloves
diced garlic
0.25 C italian parsley leaves
0.25 C
italian parsley leaves
1  whole .5 oz tomatoes
1
whole .5 oz tomatoes
1 C canned spanish short grain rice
1 C
canned spanish short grain rice
2 C water
2 C
water
1 pinch saffron
1 pinch
saffron
some salt and pepper
some
salt and pepper
4 oz green peas
4 oz
green peas
4 oz green peas
4 oz
green peas
4 oz green peas
4 oz
green peas
4  lemon wedges
4
lemon wedges

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

1. Use a 12 inch All-Clad stainless steel pan or equivalent. A paella pan is not necessary. 2. Mix the Spice Mix and rub on the chicken and refrigerate for 1 hour. Let the chicken warm up for 30 minutes before cooking. 3. Heat half of the oil in the pan to medium high heat and brown the sausage rounds, then reserve. 4. Add the remaining oil and chicken and brown on all sides, then reserve. 5. Reduce the heat to medium and add the onions, garlic and parsley to start the sofrito. Cook for 2 to 3 minutes then add the crushed and drained tomatoes and cook for about 3 minutes while flavors meld. This base sauce is the sofrito. 6. Add the rice and stir to mix thoroughly to coat all the rice; about 2 more minutes. 7. Add back the sausage and chicken. Pour in the hot water, bring to a gentle simmer and cook for about 5 minutes, stirring occasionally to mix and place the pieces. 8. Place the clams where you want them in the finished dish and don't stir anymore. Cook for 5 minutes. 9. Place the shrimp tails up where you want them to appear in the finished dish. 10. Cook for about 10 minutes or until the clams are open, the shrimp are pink and the rice is fluffy and moist but not dry. 11. With a fork, feel the bottom of the dish. If it has formed a slight crust, called socarrat, it's ready to be served. If the socarrat has not formed, turn the heat up for 30 to 45 seconds while the crust forms. Then serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.31
Ingredient
1 tablespoon smoky paprika
1 tablespoon smoky paprika
2 teaspoons dried oregano
8 chicken wings
12 smalls littleneck clams
6 ounces solid chorizo sausage
8 larges shrimp
¼ Cs extra virgin olive oil
1 white diced onion
4 large cloves diced garlic
¼ Cs italian parsley leaves
1 whole .5 oz tomatoes
1 C canned spanish short grain rice
4 ounces green peas
4 ounces green peas
4 ounces green peas
4 lemon wedges
Price
$0.05
$0.05
$0.19
$0.04
$0.10
$2.02
$1.60
$0.64
$0.24
$0.27
$0.59
$0.36
$0.64
$1.01
$0.45
$0.65
$0.33
$9.23

Nutritional Information

Quickview
491 Calories
17g Protein
20g Total Fat
59g Carbs
20% Health Score
Limit These
Calories
491k
25%

Fat
20g
31%

  Saturated Fat
5g
35%

Carbohydrates
59g
20%

  Sugar
7g
8%

Cholesterol
64mg
22%

Sodium
248mg
11%

Get Enough Of These
Protein
17g
36%

Vitamin K
99µg
94%

Vitamin C
69mg
84%

Manganese
1mg
53%

Folate
192µg
48%

Vitamin B1
0.55mg
37%

Fiber
8g
33%

Vitamin A
1617IU
32%

Iron
4mg
28%

Phosphorus
220mg
22%

Vitamin B3
4mg
22%

Copper
0.41mg
21%

Vitamin B6
0.37mg
19%

Vitamin E
2mg
17%

Selenium
11µg
16%

Magnesium
62mg
16%

Zinc
2mg
14%

Potassium
495mg
14%

Vitamin B2
0.17mg
10%

Vitamin B5
0.9mg
9%

Calcium
89mg
9%

Vitamin B12
0.46µg
8%

covered percent of daily need

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