1mediumred pepper, cut into thin strips(about 1 1/2-inch long)
1mediumyellow pepper, cut into thin strips(about 1 1/2-inch long)
1mediumpoblano pepper, cut into thin strips(about 1 1/2-inch long)
2largeroma tomatoes, seeded and chopped
5largegarlic cloves, pressed
2mediumchicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
1 1⁄2teaspoonssmoked paprika
2 1⁄2cupscalrose rice (substitute bomba rice)
5cupslow sodium chicken broth, divided
1 1⁄2cupschorizo sausages, sliced and quartered
2tablespoonscapers, rinsed and drained
12largeclams, scrubbed and debearded
12largemussels, scrubbed and debearded
12largeprawns, peeled and deveined
2tablespoonsparsley, coarsely chopped
Serving Size: 1 (500) g
Servings Per Recipe:8
Calories from Fat 398 g48 %
Total Fat 44.3 g68 %
Saturated Fat 11.1 g55 %
Cholesterol 104.9 mg 34 %
Sodium 1011.1 mg 42 %
Total Carbohydrate64.6 g 21 %
Dietary Fiber 4.1 g16 %
Sugars 2.2 g8 %
Protein 41.4 g 82 %
In a large deep skillet over medium, heat ¼ cup oil. Add pork and sauté for 2 minutes. Add onion and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer pork mixture to a bowl and set aside.
Return skillet to stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4-5 minutes. Season chicken with rosemary, paprika, thyme and cumin; transfer chicken into a small bowl and set aside.
Return skillet to the burner and heat the remaining ¼ cup oil. Add rice and sauté until translucent, about 10 to 12 minutes. Pour half of broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir. Preheat oven to 400ºF.
Transfer half rice mixture at the bottom of a 15-inch paella pan. Place shellfish and prawns then cover with remaining rice mixture; well-spaced them. Transfer pan into the preheated oven and pour the rest of the broth. Cook for 25-35 minutes or until the liquid is absorbed.
Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.