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Paella for Four; A Wonderful Spanish Mixed Seafood Stew

 
One serving costs about $1.83

$1.83 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 Spanish,European
spoonacular Score:71%

Spoonacular Score: 71%

 

Paella for Four; A Wonderful Spanish Mixed Seafood Stew takes about about 45 minutes from beginning to end. This gluten free and dairy free recipe serves 4 and costs $1.83 per serving. One portion of this dish contains roughly 20g of protein, 31g of fat, and a total of 569 calories. 3 people have made this recipe and would make it again. It is brought to you by Foodista. A mixture of , garlic, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people really liked this European dish. It will be a hit at your Autumn event. With a spoonacular score of 72%, this dish is pretty good. If you like this recipe, you might also like recipes such as Frying Pan Paella Mixta (Paella with Seafood and Meat), Spanish Paella, and Spanish Style Paella.

Ingredients

Servings:
1 Tbsp
1 Tbsp paprika
paprika
0 tsps
0 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 chorizo sausage
chorizo sausage
8 large
8 large shrimp
shrimp
0.25 cups
0.25 cups extra virgin olive oil
extra virgin olive oil
1
1  diced white onion
diced white onion
4 large cloves
4 large cloves diced garlic
diced garlic
0.25 cups
0.25 cups italian parsley leaves
italian parsley leaves
1
1  whole tomatoes
whole tomatoes
1 cup
1 cup canned spanish short grain rice
canned spanish short grain rice
2 cups
2 cups 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
4  lemon wedges
lemon wedges
1 Tbsp paprika
1 Tbsp
paprika
0 tsps dried oregano
0 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 chorizo sausage
6 oz
chorizo sausage
8 large shrimp
8 large
shrimp
0.25 cups extra virgin olive oil
0.25 cups
extra virgin olive oil
1  diced white onion
1
diced white onion
4 large cloves diced garlic
4 large cloves
diced garlic
0.25 cups italian parsley leaves
0.25 cups
italian parsley leaves
1  whole tomatoes
1
whole tomatoes
1 cup canned spanish short grain rice
1 cup
canned spanish short grain rice
2 cups water
2 cups
water
1 pinch saffron
1 pinch
saffron
some salt and pepper
some
salt and pepper
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: $2.00
Ingredient
1 tablespoon paprika
2 teaspoons dried oregano
8 chicken wings
12 smalls littleneck clams
6 ounces chorizo sausage
8 larges shrimp
¼ Cs extra virgin olive oil
1 diced white onion
4 large cloves diced garlic
¼ Cs italian parsley leaves
1 whole tomatoes
1 C canned spanish short grain rice
4 ounces green peas
4 lemon wedges
Price
$0.34
$0.10
$0.04
$0.10
$2.25
$0.96
$0.64
$0.24
$0.27
$0.59
$0.46
$0.64
$1.01
$0.33
$7.99

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
568 Calories
19g Protein
31g Total Fat
52g Carbs
29% Health Score
Limit These
Calories
568
28%

Fat
31g
48%

  Saturated Fat
8g
52%

Carbohydrates
52g
18%

  Sugar
4g
5%

Cholesterol
70mg
23%

Sodium
717mg
31%

Get Enough Of These
Protein
19g
40%

Vitamin K
84µg
80%

Vitamin B1
0.68mg
45%

Manganese
0.89mg
45%

Vitamin C
33mg
41%

Folate
155µg
39%

Selenium
25µg
36%

Vitamin A
1654IU
33%

Vitamin B3
5mg
28%

Iron
4mg
26%

Vitamin B6
0.52mg
26%

Vitamin B12
1µg
23%

Fiber
5g
21%

Phosphorus
207mg
21%

Vitamin E
3mg
20%

Zinc
2mg
19%

Copper
0.31mg
15%

Potassium
507mg
15%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
14%

Magnesium
49mg
12%

Calcium
71mg
7%

Vitamin D
0.64µg
4%

covered percent of daily need

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