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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chicken and the garlic to boil for 10 minute. | 2. Meanwhile heat the oil in a paellera or a large and shallow frying pan and fry the nora (if your using paprka skip this and the next step). | 3. Crush the nora and the saffron with a pintch of salt in a mortar. | 4. Fry the shrimp or lobster and the bell pepper until crispy and remove it to a plate. | 5. Peel the garlick and fry it with the chicke until light golden. | 6. Add the tomato and fry it until it is dry and starting to stick to the pan. | 7. Add the rice and fry it for 3 minute. | 8. Add the chicken stock and the nora or the paprika (use some of the chicken stock to wash the mortar). | 9. Arrange the bell pepper and the srimp or lobster on top of the rice and let it cook until almost dry (about 15 min). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	200			-	-	-	-
water	4 1/2	cups		0.0	0.0	0.0	0.0
garlic	1			4.47	0.9918	0.1908	0.015
olive oil	8	teaspoons		318.24	0.0	0.0	36.0
pepper	1	teaspoon	dried sweet	0.6208	0.14400000000000002	0.0267	0.0053
red bell pepper	200			178.0	0.0	39.6	1.0
shrimp	200		shelled	64373.4793	825.0685	12339.7613	915.7354
white fish fillet	200	g		178.0	0.0	39.6	1.0
tomato	200		chopped	8041.979	1737.961	393.1634	89.3553
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
saffron thread	1	pinch		178.0	0.0	39.6	1.0
salt				-	-	-	-

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