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Nutrition Facts
Serving Size 1 (571g) Recipe makes 6 servings The following items or measurements are not included below: 2 sprigs thyme 1 double bouillon cubes
Calories 529
Calories from Fat 73		(13%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 226mg		75%
Sodium 266mg		11%
Potassium 709mg		20%
Total Carbohydrate 73.5g		24%
	Dietary Fiber 2.3g	9%
	Sugars 2.5g
Protein 36.8g		73%
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Paella

Recipe #31480 | 50 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: canarygirl
Jun 17, 2002

This is a wonderfully flavorful meal. Chicken or pork may be substituted for the seafood, or try a "mixed" paella, with a little of each!

SERVES 6 (change servings and units)

Ingredients

2 1/2 cups rice (Uncle Ben's works best)
5 cups water
1 lb shrimp, peeled, deveined
1/2 lb mussels, in their shells
1/2 lb clam, in their shells
1/2 lb squid, cleaned, and cut into rings
1 medium onion
2-3 very ripe tomatoes, peeled and seeded
1/2 green pepper
1/2 red pepper
2-3 garlic cloves, minced
2-3 sprigs thyme
1 bay leaf
saffron (I use 1 packet of ground)
1 double bouillon cube (Knorr is nice)
salt
2 tablespoons olive oil
lemon wedge (for serving)

Directions

1
Clean all seafood under cold running water.
2
Chop vegetables.
3
Heat olive oil in a large soup pot.
4
Sauté vegetables.
5
When they begin to soften, add seafood, thyme and bay leaf, and cook thoroughly.
6
Add saffron, water, bouillon cube and salt. Stir well and add rice.
7
Bring to a boil, and boil uncovered 5 minutes on high heat.
8
Reduce heat to low, cover and cook 10 more minutes. Do not lift cover during this time!
9
Remove from heat and let stand covered for 5 more minutes, still without removing cover.
10
Now, you can finally lift the lid, and fluff the rice, remove bay leaf and thyme sprigs.
11
Serve with crusty french bread, and lemon wedges.

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Featured Reviews for This Recipe

From: Chef #613282 Ahnasmom

On Nov 5, 2007

Really Tasty!! I used organic long grain rice so I added earlier to be sure it was cooked. Had some leftover...tasted even better the next day. Easy to make...my kids helped chop veges and read the recipe. Husband and mother-in law like it alot !! She's hard to please so thanks for a good one.

2 people found this review helpful

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From: Zaza!

On Aug 1, 2006

I think arborio (the kind used in rissoto)rice would work best in this dish. It does need saffron as that is really the essence of the dish. I think it needs peas. In my view, you can't have paella without peas, but that's a matter of taste (actually that's usually how the Spanish do it too).

3 people found this review helpful

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From: Carla R

On Jul 10, 2005

I was disappointed. Maybe I did not make it right...I did not have saffron handy so maybe that makes a big difference but one thing is for sure: I am not a fan of Uncle Ben's rice. I do not like its texture or flavor but especially its texture does not compare to real rice. If I make it again I will use jasmine rice but I'm not sure I'm a paella fan.

0 people found this review helpful

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From: FoodFromSicily

On Apr 13, 2007

Great Recipe. I modified it a bit. To make this very low in cholesterol I used scallops instead of shrimp. Instead of five cups of water, I used 4 cups chicken broth and 1 cup white wine (omitting boullion)also doubled the amt. of garlic and sweet peppers. added 1 minced serrano chile, 2 tsps paprika. Please don't forget the saffron either, IMHO no paella is complete without it. Turned out perfect! Thanks!!

4 people found this review helpful

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