Mixed Paella

Ready in : 45 mins

Mixed Paella could be just the gluten free and dairy free recipe you've been looking for. This main course has 394 calories, 28g of protein, and 10g of fat per serving. This recipe serves 8 and costs $3.18 per serving. It is a rather expensive recipe for fans of European food. 2 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up shrimp, peas, lemon, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 80%, this dish is good.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

bay leaf

1

chicken broth

1 quart

chorizo sausage

1 pound

extra virgin olive oil

2 teaspoons

fish

0.5 pound

garlic

6 cloves

lemon

1

lemon zest

1

mussels

24 medium

onion

1

parsley

0.25 cup

peas

1 cup

bell pepper

1

pepper flakes

0.5 teaspoon

rice

2 cups

saffron threads

0.25 teaspoon

shrimp

0.75 pound

thyme

6 sprigs

Cooking in Steps

1
I a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you're not using non-stick), garlic, red pepper flakes and rice.

red pepper flakes

garlic

rice

cooking oil

frying pan
2
Saute for about 3 minutes.
3
Add saffron, thyme, bay leaf and broth and bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.In another non-stick skillet, heat to medium-high.

bay leaves

saffron

broth

thyme

frying pan
4
Add chorizo and crumble as you saute. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed.

salt and pepper

red pepper

chorizo

sausage

onion
5
Saute until the onion is tender and remove from heat, set aside.When the rice is nearly done (about 15 minutes) add fish and shrimp and press into rice.

shrimp

onion

fish

rice
6
Add mussels, peas and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any that do not.Top with chorizo mixture and parsley.

lemon zest

chorizo

mussels

parsley

peas

rice
7
Serve with lemon wedges and a crusty bread.

crusty bread

lemon wedge

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Mixed Paella

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

bay leaf

1

chicken broth

1 quart

chorizo sausage

1 pound

extra virgin olive oil

2 teaspoons

fish

0.5 pound

garlic

6 cloves

lemon

1

lemon zest

1

mussels

24 medium

onion

1

parsley

0.25 cup

peas

1 cup

bell pepper

1

pepper flakes

0.5 teaspoon

rice

2 cups

saffron threads

0.25 teaspoon

shrimp

0.75 pound

thyme

6 sprigs

Cooking in Steps

1 I a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you're not using non-stick), garlic, red pepper flakes and rice.

red pepper flakes

garlic

rice

cooking oil

2 Saute for about 3 minutes.

3 Add saffron, thyme, bay leaf and broth and bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.In another non-stick skillet, heat to medium-high.

bay leaves

saffron

broth

thyme

4 Add chorizo and crumble as you saute. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed.

salt and pepper

red pepper

chorizo

sausage

onion

5 Saute until the onion is tender and remove from heat, set aside.When the rice is nearly done (about 15 minutes) add fish and shrimp and press into rice.

shrimp

onion

fish

rice

6 Add mussels, peas and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any that do not.Top with chorizo mixture and parsley.

lemon zest

chorizo

mussels

parsley

peas

rice

7 Serve with lemon wedges and a crusty bread.

crusty bread

lemon wedge

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

1
I a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you're not using non-stick), garlic, red pepper flakes and rice.

2
Saute for about 3 minutes.

3
Add saffron, thyme, bay leaf and broth and bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.In another non-stick skillet, heat to medium-high.

4
Add chorizo and crumble as you saute. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed.

5
Saute until the onion is tender and remove from heat, set aside.When the rice is nearly done (about 15 minutes) add fish and shrimp and press into rice.

6
Add mussels, peas and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any that do not.Top with chorizo mixture and parsley.

7
Serve with lemon wedges and a crusty bread.