Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. 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. Season chicken thighs with salt and pepper; set aside. | 2. 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. | 3. 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. | 4. 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. 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; increase heat to medium-high and bring to boil, uncovered, stirring occasionally. | 5. Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes. | 6. 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 black pepper			ground	201.7333	0.0	44.88	1.1333
olive oil				-	-	-	-
garlic clove	8 -9	tablespoons	minced	0.0	0.0	0.0	0.0
chicken thigh	1		skinless boneless halved	1993.2	3.5787	43.3974	200.3619
red bell pepper	1		seeded cut	201.7333	0.0	44.88	1.1333
spanish chorizo	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
grain brown rice	2	cups		201.7333	0.0	44.88	1.1333
chicken broth	3	cups	low sodium	234.36	5.67	33.4152	7.8624
white wine	1/3	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.