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Ultimate Paella: A Traditional Spanish Dish Making Its Way To Wyoming | Chroniclers


Servings: Makes 6 servings

Preparation time: 20 minutes

Cooking time: less than 50 minutes

3 slices of uncooked bacon, cut into 2-inch pieces

1/2 pound smoked sausage, halved lengthwise, then into 1/4-inch slices

1 cup long grain white rice

2 teaspoons of Italian seasoning

1/2 teaspoon smoked paprika

1/8 to 1/4 teaspoon cayenne pepper

2 cups unsalted chicken broth

1 can 14.5 ounces no salt added diced tomatoes, drained

1 pound uncooked peeled and deveined shrimp, tails on

Freshly ground black pepper

In a large nonstick skillet or paella pan, cook bacon over low heat 10 minutes or until cooked through. Remove all fat except 1 tbsp, leaving the bacon in the pan. Add onion and sausage; cook and stir 7 minutes or until onion is softened. Add the rice, Italian seasoning, turmeric, paprika and cayenne pepper. Cook and stir for 2 minutes. Stir in the broth. To boil. Reduce the heat to low; cover and simmer for 15 minutes. Stir in the tomatoes. Place the shrimp in a single layer over the rice mixture; garnish with peas. Cover.

Cook over medium-low heat 8 to 10 minutes or until the rice is tender and the prawns are tender. Season to taste with freshly ground black pepper. Use immediately. (You can leave in the pan and remove the lid at the table. It’s a beautiful dish!)

Per serving: 357 calories, 28 grams of protein, 10 grams of fat (25% of calories from fat), 2.8 grams of saturated fat, 37 grams of carbohydrate, 166 grams of cholesterol, 492 milligrams of sodium, 3 grams of fiber.


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