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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large cast iron or stainless steel paella pan (or the equivalent) over medium high heat and add the olive oil; cook chorizo to render the fat, about 5 minutes. | 2. Reduce the heat and sdd onions, garlic, saffron, and turmeric and allow the onions to sweat until softenen, but not browned, about 8 minutes. | 3. Stir in the rice to coat with oil and lightly toast, about 3 minutes. | 4. Add chicken stock and cook for 15 minutes, stirring occasionally, adding water if the mixture becomes dry. | 5. Stir in the peas, then nestle the bass in the rice; let cook until the fish just starts to get opaque, 5 minutes. | 6. Arrange the cockles or clams in a patter, placing the hinges down into the rice so that they open nicely; then place the mussels around in a similar manner. | 7. Turn the fish portion, then place the shrimp in a pattern as well; arrange the pepper strips like wheel spokes. | 8. Cook another 5 minutes, then turn the shrimp over; arrange the calamari all around. | 9. Once the shells are all open (discard those that fail to open), the seafood should all be opaque and cooked through; sprinkle with parsley and arrange the lemon wedges around the outer edge of the pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
spanish chorizo	1	lb	sliced	25.2167	0.0	5.61	0.1417
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
saffron thread	1/2	tablespoon		25.2167	0.0	5.61	0.1417
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
grain rice	3	cups		25.2167	0.0	5.61	0.1417
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
green pea	2	cups		234.9	41.905	15.718	1.16
sea bass fillet	1		cut	25.2167	0.0	5.61	0.1417
littleneck clam	2		scrubbed	25.2167	0.0	5.61	0.1417
mussel	1		rinsed debearded	390.0969	16.7379	53.9785	10.1607
shrimp	18		peeled deveined	-	-	-	-
calamari	1/2	lb	cut	25.2167	0.0	5.61	0.1417
red pepper	1		roasted peeled cut	1.25	0.2753	0.0584	0.0138
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
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.