This brown-rice version of the national dish of Spain may raise some eyebrows in Barcelona, but at less than half the calories of the original, this combination of fragrant saffron, garlic, chorizo, and shrimp is a beautiful thing.
Ingredients
serves 4
Step 1
Heat a Dutch oven over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and sauté, stirring often, until it is fragrant, about 1 minute. Then add the saffron, rice, and broth. Cover the pot and bring to a boil. Reduce the heat and cook at a very gentle simmer for about 30 minutes.
Step 2
Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.
Step 3
Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue to cook until the shrimp are cooked through and the rice is tender, about 10 minutes.
Step 4
Allow paella to rest for about 5 minutes, covered. Then fluff the rice with a fork, and serve.
nutrition information
Step 5
Fat: 42g (before), 8.2g (after)
Step 6
Calories: 900 (before), 341 (after)
Step 7
Protein: 20g
Step 8
Carbohydrates: 47g
Step 9
Cholesterol: 185mg
Step 10
Fiber: 5g
Step 11
Sodium: 883mg
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Reviews (0)
Back to Top这是一个很好的配方虾和香肠肉菜饭,had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.
Vadim
9/30/2023