Penn Herb Wellness Guide
Paella That Won't Break the Bank
Angie McGowan
Frozen shrimp and a little chorizo keep this paella within everyone's budget.
Ingredients
- 2 Tbs olive oil
- 8 oz chorizo, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 sweet onion, chopped
- 3 cloves garlic, chopped finely
- 1 1/4 cups white rice
- 1 pinch saffron
- 2 cups chicken stock
- 1 lb bag frozen shrimp
- 3 Tbs fresh cilantro
- 1 lemon, cut into wedges
Directions
- Preheat large skillet. Add olive oil. Add chorizo and cook until some fat renders.
- Add bell peppers, onions, and garlic. Saut for just a minute or so.
- Add rice, saffron, and chicken stock. Bring to a boil and then reduce to a simmer. Simmer covered for 15 minutes.
- Remove lid and add shrimp and cilantro on top of rice. Return lid for another 5 minutes.
- Paella is done when shrimp turn pink. Be very careful not to overcook shrimp, or they will be rubbery.
- Garnish with additional cilantro and lemon wedges.
Nutrition Facts
Calories 496
Calories from Fat 195 (39%)
(33%)Total Fat 22g
(33%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
(50%)Cholesterol 151mg
(29%)Sodium 698mg
(17%)Potassium 593mg
Total Carbohydrate 44g
(13%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(60%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.