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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. | 2. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed. | 3. Season chicken thighs with salt and pepper; set aside. | 4. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside. | 5. Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside. | 6. Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. | 7. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt. Return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. Cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes. | 8. Remove pot from oven (close oven door to retain heat). Uncover pot; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. | 9. Cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes. | 10. Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra large shrimp	1	lb	peeled deveined	201.7333	0.0	44.88	1.1333
salt pepper				201.7333	0.0	44.88	1.1333
olive oil				-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
chicken thigh	1	lb	boneless skinless trimmed halved	1993.2	3.5787	43.3974	200.3619
red bell pepper	1		seeded cut	201.7333	0.0	44.88	1.1333
chorizo sausage	8	ounces	sliced	201.7333	0.0	44.88	1.1333
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomato	1	can	diced drained minced drained	62.068999999999996	13.7631	3.2384	0.5397
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
chicken broth	3	cups	low sodium	234.36	5.67	33.4152	7.8624
white wine	2/3	cup		-	-	-	-
saffron thread	1/2	teaspoon	crumbled	201.7333	0.0	44.88	1.1333
bay leaf	1			-	-	-	-
mussel	1		scrubbed debearded	390.0969	16.7379	53.9785	10.1607
green pea	1/2	cup	thawed frozen	58.725	10.4762	3.9295	0.29
parsley leaf	2	teaspoons	chopped	201.7333	0.0	44.88	1.1333
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.