6 Serves
75 Mins
Prepare the chicken and shrimp by cleaning and seasoning them with salt and pepper.
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SpanishVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
284 mg / 1,250 mgPotassium
379 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Heat olive oil in a large paella pan over medium-high heat and sear the chicken until golden brown.
Add chopped onions, garlic, and bell peppers to the pan, sautéing until softened.
Stir in the paella rice, coating it thoroughly with the oil and vegetable mixture.
Pour in the hot chicken stock and add saffron, allowing the mixture to simmer without stirring to develop the crust.
Arrange the shrimp on top of the rice and cook until the shrimp are pink and the liquid is absorbed.
29
g47
g19
g
Japanese
Spanish