Recipe Details

Easy Spanish Paella

  • Servings: 8
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breasts
  • 1/2 sweet Italian sausage
  • 1 cup RiceSelect™ Arborio Rice
  • 3 1/4 cups Chicken broth
  • 1/2 saffron threads
  • 1 clove garlic; minced
  • 1 cup chopped onion
  • 1 bell pepper seeded and sliced
  • 3/4 small to medium shrimp; cooked and peeled
  • 1 cup frozen peas; thawed
  • 1 (4 oz) jar pimientos; drained
  • 2 teaspoons grated fresh lemon zest
  • 2 tablespoons parsley; chopped
  • 1/2 cup large black olives; sliced
1. Slice chicken into ½-inch strips and sausage into ¼-inch slices. Heat oil in skillet or paella pan. Add chicken and sausage and cook until lightly browned (about 7 to 8 minutes), then remove to a plate and keep warm.

2. Add rice, stirring to coat grains. Add chicken stock and saffron; bring to a boil.

3. Place chicken, sausage, onion and garlic on top of rice; cover and reduce heat to simmer. Cook about 25 minutes or until liquid is absorbed and rice is tender (adding additional broth, if necessary).

4. Stir in shrimp, peas, pimientos, lemon zest, parsley and olives. Cover and cook until heated through, about 7 minutes.

Nutritional Facts

  • Serving Size 1 Serving (602g)
    Servings Per Recipe: 8
  • Amount Per Serving
  • Calories 1187
    Calories From Fat 707
  • % Daily Value
  • Total Fat 79g
    105%
  • Saturated Fat 23g
    113%
  • Trans Fat 7g
  • Cholesterol 413g
    127%
  • Sodium 458g
    16%
  • Total Carbohydrate 4g
    1%
  • Dietary Fiber 1g
    5%
  • Sugars 3g
  • Protein 108g
    155%