Spanish Paella Recipe

Name: Spanish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. salad oil; 1 to 1 1/2 lb. chicken pieces; 1 small onion, sliced; 1 (8 oz.) can stewed tomatoes; 1 tsp. salt; 1 tsp. paprika; 1/4 tsp. pepper; dash of cayenne; 1/2 (6 oz.) pkg. saffron rice; 1 1/2 c. chicken broth; 1 (4 1/2 oz.) can medium shrimp, drained; 1/2 (10 oz.) pkg. frozen green peas

Servings: persons

2 Tbsp. salad oil
1 to 1 1/2 lb. chicken pieces
1 small onion, sliced
1 (8 oz.) can stewed tomatoes
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
dash of cayenne
1/2 (6 oz.) pkg. saffron rice
1 1/2 c. chicken broth
1 (4 1/2 oz.) can medium shrimp, drained
1/2 (10 oz.) pkg. frozen green peas

1
Heat oil in Dutch oven; brown chicken.
2
Remove chicken and set aside.
3
Drain off fat.
4
Heat oven to 350u00b0.
5
Cook and stir onion, tomatoes and seasonings in Dutch oven until onion is tender (5 minutes).
6
Stir in rice and broth; heat to boiling.
7
Add chicken. Cover and bake 35 minutes.
8
Add shrimp and peas.
9
Bake until chicken is tender (10 minutes).
10
Serve in paella pan or shallow serving dish.
11
Garnish with pimento strips, parsley and artichoke hearts.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. salad oil, 1 to 1 1/2 lb. chicken pieces, 1 small onion, sliced, 1 (8 oz.) can stewed tomatoes, and more.

Yes, Spanish Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Paella

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