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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For chicken thighs use chicken breasts. | 2. for peas use frozen peas, try to use ready made seafood from the supermarket or make your own by buying squid, prawns, mussels and clams. | 3. Heat the oil into a large pan (wok),add the chicken, onion and garlic, fry until golden. | 4. Add rice and cook for 1 minute, stirring continuously. | 5. Add the stock and crushed saffron, cook for 15 minutes. | 6. Add the seafood mix and continue cooking until all the liquid is absorded. | 7. Stir in peas and season. | 8. Turn off the heat, cover and leave to settle for 10 minutes. | 9. Cut lemon into wedges. | 10. Serve paella garnished with lemon wedges and warm brown bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1/2			0.6404	0.2058	0.0243	0.0066
pea	1 1/4	1/4		51.45	9.2488	3.43	0.245
chicken thigh	2			3986.4	7.1574	86.7948	400.7238
chicken stock	1	fluid		-	-	-	-
garlic	1 -2		crushed	0.0	0.0	0.0	0.0
olive oil	1	fluid		-	-	-	-
pepper				-	-	-	-
rice	4 1/2	1/2		3055.275	634.7812	62.7705	26.64
saffron thread	1			0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
seafood	2 -3	ounces		0.0	0.0	0.0	0.0
salt				-	-	-	-

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