Ingredientes para No More Fears Paella
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 large green bell pepper, chopped
- 1 lb boneless, skinless chicken breasts, cut into 1 inch strips
- 1/2 lb smoked sausage (Spanish chorizo preferred), sliced
- 1 large onion, chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 cups sweet rice
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1 pinch saffron threads
- 1 bay leaf
- 1 1/2 teaspoons salt, or to taste
- 1 cup frozen peas
- 1 lb seafood mix (optional)
- 4 tablespoons olive oil
- Ground black pepper, to taste
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Como fazer No More Fears Paella
- Season shrimp with salt and pepper. Cover and refrigerate.
- Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add green bell peppers and sauté for 3-5 minutes until slightly softened. Transfer to a bowl.
- Add another tablespoon of olive oil to the wok. Add chicken strips and cook for 3 minutes per side, until cooked through. Remove and set aside with bell peppers.
- Add remaining olive oil to the wok. Add chorizo and cook for 4 minutes, until browned. Remove and set aside with chicken and peppers.
- Add 2 tablespoons olive oil to the wok. Sauté chopped onion until translucent (about 5 minutes).
- Add undrained diced tomatoes and 2 cups of sweet rice to the wok. Stir to coat the rice with the tomato mixture.
- Add chicken broth, white wine, saffron threads, bay leaf, and salt. Stir in cooked chicken and chorizo.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid is absorbed.
- Preheat oven to 350°F (175°C).
- Transfer the rice mixture to a large oven-safe dish (aluminum tray or casserole).
- Arrange shrimp, peas, and seafood mix (if using) on top of the rice.
- Cover and bake in the preheated oven for 12-15 minutes, or until the rice is cooked through and the shrimp is pink and opaque.
- Remove from the oven and let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
13g
Fat
22g
Carbs
14g
