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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain. | 2. In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below) | 3. Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet) | 4. Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference). | 5. In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown). | 6. Return the chicken to the pan and stir until well mixed. | 7. Add about 4 cups chicken stock and 1/2 cup of the wine. | 8. Simmer for about 5 minutes. | 9. Add everything but the rice. | 10. Stir to blend and try to keep the clams on the bottom. | 11. NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged. | 12. Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done. | 13. If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup. | 14. There is a temptation to dig a spoon under the dish and check the rice. | 15. Don't do it. | 16. Resist it, have a beer instead. | 17. Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell). | 18. Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system. | 19. Throw away any clams that didn't open, arrange the rest on top. | 20. Smile, you've just made paella! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2 1/2	cups		201.7333	0.0	44.88	1.1333
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
saffron	1	teaspoon	powdered	-	-	-	-
chicken breast	1		cubed	780.1798	0.0	94.5741	41.9573
tomato	3		peeled seeded chopped	186.2069	41.2894	9.7151	1.6192
onion	1		chopped	64.0	14.944	1.76	0.16
chorizo sausage	8	ounces	diced	201.7333	0.0	44.88	1.1333
cannellini bean	1	cup	cooked	201.7333	0.0	44.88	1.1333
chickpea	1	cup	cooked	756.0	125.9	40.94	12.08
green bean	1	cup	cooked chopped	31.0	6.97	1.83	0.22
clam	1 -2	lb		0.0	0.0	0.0	0.0
shrimp	1		peeled de-veined	321.8674	4.1253	61.6988	4.5787
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
white wine	1	cup		-	-	-	-
olive oil	5	tablespoons		596.7	0.0	0.0	67.5

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