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Paella

Paella

1 Hr(s) 15 Min(s)
1 Hr(s) 15 Min(s) Prep
Dine like a Spaniard with this delectable paella recipe! Fresh shrimp, chicken breast and sausage make this the real deal.
What You Need
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14 servings
Original recipe yields 14 servings
4-1/2 cups fat-free reduced-sodium chicken broth
3 saffron threads, crushed (about 1/4 tsp.)
1 Tbsp. olive oil
1 each green and red pepper, chopped
1 small onion, chopped
4 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
1 Tbsp. fresh thyme leaves
1 lb. boneless skinless chicken breast s, cut into 1-inch pieces
1 pkg. (12 oz.) OSCAR MAYER Natural Uncured Beef Sausage, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
2 cups Arborio rice, uncooked
1 lb. uncooked deveined peeled medium shrimp
1/2 cup chopped fresh parsley
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Let's Make It
1
Mix chicken broth and saffron until blended. Heat oil in paella pan or Dutch oven on medium heat. Add peppers, onions, garlic, tomatoes and thyme; mix well. Cook 10 to 12 min. or until liquid is cooked off, stirring occasionally.
2
Add chicken and sausage; cook 15 min. or until chicken is done, stirring frequently. Stir in broth mixture; bring to boil, stirring occasionally.
3
Add rice; mix well. Cover; simmer on medium-low heat 20 min. or until rice is tender, stirring occasionally to prevent rice from sticking to bottom of pan and burning. Remove from heat.
4
Stir in shrimp. Let stand, uncovered, 10 min. or until shrimp turn pink. Sprinkle with parsley.
Kitchen Tips
Tip 1
Cooking Fresh Shrimp
As with most shellfish, fresh shrimp should be cooked briefly to avoid a tough rubbery texture. If precooking for a recipe, add the peeled and deveined shrimp to a pot of boiling water and cook just a few minutes, until they turn pink and begin to curl. Drain and rinse under cold water.
Tip 2
How to Devein Raw Shrimp
To devein raw shrimp, first remove the outer shell. Then make a lengthwise shallow cut on the outer curve of the shrimp to expose the black vein. Loosen the vein with the tip of a sharp knife, then pull with your fingers to remove.
Tip 3
Substitute
Substitute 1/4 tsp. ground turmeric or annatto for the saffron.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 570mg
25%
Total Carbohydrates 18g
7%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 17g
34%
Vitamin A
15%
Vitamin C
20%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
14 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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