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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med onion finely minced
- 1 med red pepper finely minced
- 2 x garlic cloves chopped
- 1/4 tsp grnd red pepper (cayenne)
- 1 can tomatoes in puree (14 ounce ounces)
- 1/2 c. dry white wine
- 1/4 c. fully cooked chorizo sausage diced
- Â Â Or possibly pepperoni
- 2 bot clam juice (8 ounce)
- 2 c. medium-grain rice
- 1/8 tsp loosely packed saffron threads crumbled
- 1/8 tsp dry thyme
- 1 x bay leaf
- 1 pkt frzn baby peas (10 ounces)
- 1 lb large shrimp peeled and deveined
- Â Â and cut lengthwise in half
- 1/4 c. minced fresh parsley leaves
- Â Â lemon wedges
Direcciones
- 1. Preheat oven to 350F. In deep 12-inch skillet with heat-safe handle heat extra virgin olive oil over medium heat. Add in onion and red pepper, and cook till vegetables are tender, about 10 min stirring occasionally.
- Stir in garlic and grnd red pepper, and cook 30 seconds Add in tomatoes with their puree and white wine; cook, stirring frequently till mix is very dry, breaking up tomatoes with side of spoon.
- 2. Stir chorizo, clam juice, rice, salt saffron, thyme, bay leaf, and 2 1/4 c. water into tomato mix; heat to( boiling over high heat. Cover skillet and bake 15 min.
- 3. Stir in frzn peas. Tuck shrimp into rice mix; cover and bake 10 to 15 min longer, till shrimp turn opaque. Remove skillet from oven and let stand a few min. Throw away bay leaf. Sprinkle paella with parsley and serve with lemon wedges.
- Makes 6 main-dish servings. 11%cff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 75 | 30% |
| Total Fat 8.41g | 11% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 537mg | 22% |
| Potassium 473mg | 14% |
| Total Carbs 19.41g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.66g | 4% |
| Protein 21.53g | 34% |
