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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, combine the garlic, oregano, salt, and pepper. Add the vinegar and form a paste. Stir in the olive oil. | 2. Place the chicken pieces in a glass container and marinade them in the above mixture overnight. | 3. Preheat oven to 325 degrees. | 4. In a small saucepan over low heat, warm the wine, remove from heat. Crush the saffron threads gently and add to the warm liquid. Let this stand while you prepare the paella. | 5. In a large deep frying pan or dutch oven, over medium high heat, warm the olive oil. Add the chicken in batches and brown quickly on all sides. Remove from the pan and set aside. | 6. To the oil remaining in the pan, add the onions, and saute over medium heat, stirring often, until tender and translucent about 10 minutes. Add the garlic, cumin, hot sauce, cilantro, red pepper flakes, and tomatoes and saute stirring for 5 minutes. | 7. Add the rice, reduce the heat to low and stir for 3 minutes. | 8. Add the chicken stock (the amount you add will depend on the absorbency of the rice) and the saffron along with its soaking liquid and bring to a boil. | 9. Reduce the heat and simmer uncovered and without stirring for about 10 mintues. | 10. Add the browned chicken, cover the dutch oven, and place in the preheated 325 degree oven bake until the liquids are absorbed and the rice is tender, about 15 more minutes. | 11. During the last 5 minutes of cooking add the shrimp to the dutch oven. | 12. Meanwhile, in a saucepan, place the clams and/or mussels, discarding any that do not open to the touch. Add wine or water to depth of 1 inch. Cover, place over medium-high heat and cook until the shellfish open, about 5 minutes. | 13. Add them to the paella 1-2 minutes before it is ready, discarding those that do not open. | 14. Remove paella from the oven and let rest for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
oregano	1	tablespoon	crumbled dried	7.95	2.0676	0.27	0.1284
kosher salt	1	teaspoon		605.2	0.0	134.64	3.4
black pepper	1/2	tablespoon	coarse ground	8.6595	2.2063	0.3585	0.1125
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
extra virgin olive oil	3	tablespoons		605.2	0.0	134.64	3.4
italian sausage	4		mild	6277.7259	11.7934	258.548	568.4426
chicken breast	3		boneless	-	-	-	-
chicken thigh	3			-	-	-	-
white wine	1/4	cup		-	-	-	-
saffron thread	1/2	teaspoon		605.2	0.0	134.64	3.4
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	1		chopped	-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
frank red sauce	3 -4	tablespoons		605.2	0.0	134.64	3.4
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
red pepper flake	1	teaspoon		605.2	0.0	134.64	3.4
plum tomato	24	ounces	seeded diced canned	605.2	0.0	134.64	3.4
grain white rice	1	cup		605.2	0.0	134.64	3.4
chicken stock	32 -40	fluid		-	-	-	-
shrimp	12		peeled devined	3862.4088	49.5041	740.3857	54.9441
clam	18			5268.3058	218.696	898.675	58.809
cilantro	2	tablespoons	chopped	0.92	0.1468	0.0852	0.0208

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