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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take a deep breath. Have a glass of wine. This is going to be fun. | 2. Combine 1 garlic clove, olive oil, chopped parsley, and shrimp in a bowl to marinate, and season well with salt and pepper. | 3. In your largest deep saute pan or Dutch oven or similar large lidded pan that will go from stovetop to oven (I used a 12 inch 5 1/2 quart saute pan from Cuisinart,) heat olive oil. Add chorizo and chicken wings in batches and brown on all sides. Season the chicken wings with salt and pepper as you go. Remove, cut the chorizo into slices, and cover with foil. | 4. Add onion and bell pepper to the pan, and saute over medium heat, stirring frequently, until the onion is translucent. | 5. Meanwhile, in a small saute pan, very gently and carefully toast the saffron over medium heat until fragrant and slightly darkened. Remove from heat and reserve. | 6. Add 6 chopped garlic cloves to the onion and pepper mixture, and cook, stirring, a minute more. Add saffron and smoked paprika. | 7. Add the tomatoes, breaking them up a bit with your hands or a fork, but DO NOT add the liquid from the can. | 8. Add rice and stir to combine with vegetables. | 9. Add wine and stir that baby up. You should have a nice medium-high heat going, and let the rice absorb most of the liquid. | 10. Add 3 cups chicken broth and bring to a boil. Cover and simmer until the rice is tender. You shouldn't need to stir it a ton, as though you were making risotto, but it's fine to uncover and check it and stir, scraping up bits from the bottom. Add more broth if needed. You want to be left with a pretty soupy mixture, but not a lot of liquid floating on top. | 11. Meanwhile, place the shrimp on a cookie sheet covered in foil, and broil on high for a few minutes on each side. Reserve. | 12. Preheat oven to 350 degrees. | 13. Arrange chicken and chorizo on top of rice. Cover tightly and place in the oven for 10 minutes. | 14. Remove, arrange the clams on top of the rice, and replace in the oven until the clams just start to open. | 15. Remove, arrange shrimp and piquillo peppers on top and sprinkle with frozen peas. Replace in the oven until the peas are warmed through. | 16. Combine remaining olive oil, garlic, and parsley. Season, and sprinkle mixture over the top of the paella. | 17. Serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/2		uncooked peeled de-veined	2.13	0.0273	0.4083	0.0303
garlic clove	1		chopped	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
chorizo sausage	4			515.97	2.1092	27.3294	43.3982
chicken wing	1 1/2	1/2	cut	1299.5437	0.0	119.2042	87.43
yellow onion	2		diced	88.0	20.548000000000002	2.42	0.22
bell pepper	1		diced	29.8	6.9136	1.2814	0.2533
garlic clove	6		chopped	-	-	-	-
saffron	1			-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
tomato	1	can	canned	62.068999999999996	13.7631	3.2384	0.5397
rice	1			678.95	141.0625	13.949000000000002	5.92
white wine	2/3	cup		-	-	-	-
chicken broth	3 -4	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
cockle	1	lb	raw	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
piquillo pepper	8 -10		jarred cut	-	-	-	-
olive oil	4	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		chopped	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon	2		cut	2.5617	0.8233	0.0972	0.0265

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