Directions:
- Heat a Dutch oven over medium heat.
- Add chorizo and cook until fat begins to render.
- Add garlic and saute until fragrant.
- Add saffron, rice and broth, cover pot and bring to a boil.
- Reduce heat and cook at a gentle simmer for 30 minutes.
- Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
- Season shrimp with salt and pepper.
- Stir shrimp and peas into mixture, adding more broth if rice appears dry.
- Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
- Allow paella to rest for 5 minutes.
- Fluff rice with fork and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.94 Kcal (1059 kJ) | ||
| Calories from fat | 115.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.81g | 20% | |
|---|---|---|---|
| Cholesterol | 34.02mg | 11% | |
| Sodium | 1106.43mg | 46% | |
| Potassium | 460.3mg | 10% | |
| Total Carbs | 26.8g | 9% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 7.96g | 16% | |
| Vitamin C | 28.6mg | 48% | |
| Iron | 1.2mg | 7% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 82.59 Kcal (346 kJ) | ||
| Calories from fat | 37.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 20% | |
|---|---|---|---|
| Cholesterol | 11.11mg | 11% | |
| Sodium | 361.28mg | 46% | |
| Potassium | 150.3mg | 10% | |
| Total Carbs | 8.75g | 9% | |
| Sugars | 1.57g | 19% | |
| Dietary Fiber | 1.15g | 14% | |
| Protein | 2.6g | 16% | |
| Vitamin C | 9.4mg | 48% | |
| Iron | 0.4mg | 7% | |
| Calcium | 16.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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