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Paella Valenciana amb Mariscos (Valencian Paella with Shellfish)
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Rating: 4.9/5 (8 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Spanish
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 753
% Daily Value**
Total Fat 19g
28%
Saturated Fat 5g
7%
Unsaturated Fat 4g
Cholesterol 193mg
64%
Sodium 1858mg
77%
Total Carbohydrate 88g
29%
Dietary Fiber 8g
31%
Sugars 2g
Protein 56g
Vitamin A  10%Vitamin C  26%
Calcium  10%Iron  55%
Potassium  50%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Paella Valenciana amb Mariscos (Valencian Paella with Shellfish)

Date Added: May 05, 2017
adapted from Colman Andrew's Catalan Cuisine (Harvard Common Press)

Ingredients:

2 lbs Chicken Breasts
1 tablespoon Olive Oil
5 1/2 cups Chicken Stock
12 Mussels , cleaned
1/2 lbs Shrimp and/or small prawns-- heads and shells on
1/4 lbs White Beans , cooked and drained
1/4 lbs Butter Beans , cooked and drained
1/4 lbs Italian-Style Broad Beans , cooked and drained
1 Tomato , seeded and grated or peeled, seeded, and chopped
1 tablespoon Sweet Paprika
6 Saffron threads, lightly toasted
1 1/3 lbs Rice short-grain
Salt to taste
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Directions:

1. Saute chicken until golden brown and cooked through in a bit of olive oil in a flat-bottomed pan. Remove, drain, set aside.

2. Boil chicken stock, then bring to a simmer.

3. Add mussels, shrimp (and/or crayfish), tomato, beans, and paprika to paella/flat-bottomed pan. Stir.

4. Add stock and chicken pieces to pan, simmer for 10 minutes, crumble in saffron, then add a bit of salt to taste.

5. Add rice to pan, and place on medium-high heat Cook for 20 to 30 minutes *without stirring* or until rice is cooked and the liquid in the pan has evaporated.

6. However, be sure the rice does not burn, though a dark brown crust on the sides and bottom is ideal.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Beans, Gluten, Tomato, MSG, Poultry, Rice, Shrimp, Olive Oil allergies.
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