Paella

Jul 13

Written By Judy Doherty, MPS, PCII

Paella looks complicated but it is a simple and delicious one-pan meal that always puts a smile on everyone’s face.

Valencia Paella

Yield 8

Author Judy Doherty

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

A light variation of a mainstay Spanish dish.

Cook modePrevent screen from turning off

Ingredients

2 tablespoons olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 cup diced carrots
1 clove minced garlic
1 cup diced onion
2 cups short grain Spanish rice
2 cups chicken broth, low-sodium
2 cups water 8 oz skinless chicken breast, cubed
4 ounces shrimp, peeled and deveined
1 14-ounce can chickpeas, drained
1 cup green peas
1 lemon, juice only

Instructions

Heat oil in large wide pan over medium heat (not too high). Sauté the peppers, carrots, garlic, and onion until soft, about 5 minutes. Add the rice and stir well. Then add the water and broth and bring to a boil; lower heat and do not stir too much.
After 10 minutes, add the chicken, shrimp and both peas. Continue cooking until the chicken and shrimp are done and the liquid has evaporated. It is okay to add more broth if needed.
Season with lemon juice and pepper and serve hot.

Nutrition Facts

Calories

348.6

Fat

6.27 g

Sat. Fat

1 g

Carbs

53.4 g

Fiber

5.48 g

Net carbs

47.93 g

Sugar

2.93 g

Protein

19.12 g

Sodium

224.41 mg

Cholesterol

46.82 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.