Spanish Style Paella Recipe

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Ingredients:

Serving

1/4 cup olive oil
4 mild italian sausage, roughly chopped into 1 inch rounds
1/2 lb dried sausage, roughly chopped
4 chicken breast halves, seasoned to taste with paprika , salt and pepper
10 peeled iced uncooked shrimp, seasoned to taste with paprika , salt and pepper
1 carrot, finely minced
1/2 large white onion, finely chopped
1 stalk celery, finely minced
6 cloves garlic, minced
3 cups arborio rice
1 1/2 cups white wine
fresh ground black pepper
kosher salt
3 ham hocks
1 roughly cut onion
3/4 cup olive oil
1 carrot, roughly chopped
1 stalk celery, roughly cut
1/2 head garlic
1 tbsp paprika
1 tbsp tomato paste
1 (8 oz) can tomato puree
1 (32 oz) carton chicken stock
1 bay leaf
2 cups water
1 pinch saffron

Directions:

For ham hock broth:.
Preheat a large sauce pot over medium-high heat.
Add ham hocks and olive oil.
Allow to caramelize, both sides, for about 10 to 20 minutes.
Add carrots, onions and celery, stir in thoroughly.
Slice 1/2 head of garlic in half.
With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic.
Place each side of the garlic into pot, garlic side down.
Leave to caramelize for about 10 minutes.
Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water.
Allow to simmer for another 45 minutes.
Skim off any fat that has formed and add saffron.
Allow to simmer for another 30 minutes.
Strain and refrigerate to cool.
Can be made two days ahead.
Yield: 5-6 cups.
For Paella:.
In a large paella pan or large saute pan over medium heat, add olive oil and then fresh sausage.
Saute for about 5 to 8 minutes, or until sausage is well browned.
Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown.
Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes.
Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes.
Add garlic and saute with vegetables for another 2 minutes.
Add the risotto rice, stir and saute until the grains are a pearly white.
Add white wine, and allow to cook down until almost completely gone.
Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
Stir meat and seafood back in to heat before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1305.46 Kcal (5466 kJ)
Calories from fat	703.75 Kcal
		% Daily Value*
Total Fat	78.19g	120%
Cholesterol	102.47mg	34%
Sodium	1485mg	62%
Potassium	652.52mg	14%
Total Carbs	101.37g	34%
Sugars	4.14g	17%
Dietary Fiber	3.79g	15%
Protein	28.8g	58%
Vitamin C	7.7mg	13%
Vitamin A	0.2mg	8%
Iron	1.8mg	10%
Calcium	84.6mg	8%

Amount Per 100 g
Calories	245.44 Kcal (1028 kJ)
Calories from fat	132.31 Kcal
		% Daily Value*
Total Fat	14.7g	120%
Cholesterol	19.27mg	34%
Sodium	279.2mg	62%
Potassium	122.68mg	14%
Total Carbs	19.06g	34%
Sugars	0.78g	17%
Dietary Fiber	0.71g	15%
Protein	5.41g	58%
Vitamin C	1.4mg	13%
Iron	0.3mg	10%
Calcium	15.9mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.9

Points
33

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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