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Add a photoRoasted sweet red bell peppers, artichoke hearts, and andouille lend this paella an interesting array of flavors that show the Spanish origins of Creole Jambalaya. With a garlic baguette and a side salad it serves 6-8. Preparation time: 60-90 minutes
Ингредиенты
- 1/4 cup Olive Oil
- 1 lb Frozen Mixed Seafood (not thawed)
- 1/2 lb Shrimp, peeled
- 1/2 lb Scallops
- 1/2 lb Andouille Sausage cut into 1/2â rings, then quartered
- 1 large Onion, chopped
- 1 can Whole Tomatoes, large, with liquid
- 1 can Artichoke Hearts, 14-ounce, with liquid
- 1 Green Bell Pepper, Diced
- 1 Red Bell Pepper
- 2 cloves garlic, minced
- 1-1/2 cups rice, uncooked
- 1 can Chicken broth + 1/2 can water
- 1/4 teaspoon saffron
- Salt and pepper to taste
Инструкции
- Core and seed and then roast a red bell pepper over flames (BBQ grill, blow torch, gas range) or broiler until charred and getting soft. Do NOT remove the tasty blackened bits. Cut into strips.
- Heat a splash of olive oil in a paella pan or wide deep covered skillet, to medium high. Add the andouille and sauté until lightly browned. Remove.
- Add a bit more oil, if necessary,and cook the onion and garlic until transparent. Add the rice, toss with the onion, and cook for 5 minutes. Return the andouille, and add tomatoes, broth, saffron, salt, and peppers. Reduce heat to medium. Cover and cook for 10 minutes. Cut up the tomatoes in the pan.
- Add the artichoke hearts and seafood and cook 10-15 minutes, scraping the bottom to prevent sticking, until the liquids are mostly absorbed and the rice is tender. Crusty bottom rice is especially prized by paella afficinados...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 6 servings | |
| Calories 481 | |
| Calories from Fat 199 | 41% |
| Total Fat 22.26g | 28% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 448mg | 19% |
| Potassium 523mg | 15% |
| Total Carbs 44.83g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.92g | 2% |
| Protein 23.79g | 38% |
