Paella

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

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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.

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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

1. 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.
2. 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.
3. 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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