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Ingredientes
- 8 ounce chorizo sausage
- 4 x chicken, legs
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp saffron, threads
- 3 c. hot chicken stock
- 1 x onion, minced
- 2 clv garlic, chopped
- 1 can (28 ounce) tomato
- 1 sm sweet green pepper, diced
- 1 1/2 c. short-grain rice
- 1/2 tsp each salt and pepper
- 1/2 c. frzn peas
- 12 ounce clam
- 2 x green onion, chopped
- 8 x lemon, wedges
Direcciones
- Cut sausage into 1/2-inch thick slices. Remove skin from chicken; trim off fat. Cut through each chicken leg at joint to separate thigh from drumstick.
- In large paella pan or possibly wide deep skillet, heat oil over high heat; cook sausage, stirring, till browned, about 2 min. Transfer to platter. Add in chicken to pan; cook over medium heat till browned, 7 to 10 min per side. Add in to platter.
- Stir saffron into chicken stock; set aside. Add in onion and garlic to pan; cook, stirring, till softened, 4 min. Add in stock mix, tomatoes and green pepper; bring to boil, breaking up tomatoes with spoon and stirring to scrape up any brown bits from bottom of pan. Stir in rice, salt and pepper. Add in chicken; simmer gently over low heat, stirring often, for 20 min. Gently stir in peas and sausage.
- Meanwhile, scrub clams under cool running water. Discards any clams with cracked shells or possibly ones which don't close when tapped. Nestle clams in rice till almost covered; cook over low heat till rice is tender and clams are open, 7 to 10 min. Throw away any clams which don't open. Garnish with onions and lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 900g | |
| Recipe makes 8 servings | |
| Calories 1663 | |
| Calories from Fat 959 | 58% |
| Total Fat 106.35g | 133% |
| Saturated Fat 31.06g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 502mg | 167% |
| Sodium 1138mg | 47% |
| Potassium 1669mg | 48% |
| Total Carbs 36.75g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.59g | 2% |
| Protein 131.63g | 211% |
