|2 servings||calories per servings 730||protein serving 38 g||carbs per serving 66 g||total fat per serving 34 g|
A paella is a spicy rice dish native to Spain; it gets its name from the shallow pan it’s cooked in. Although the most recognizable paellas are made with seafood, you can prepare them with almost any ingredient you have on hand. In this recipe, we use a classic, spicy chorizo from Atlanta’s own Pine Street Market, and succulent, wild-caught Georgia shrimp from Native Seafood. This dish is great to share with good friends or even for a fun date night; it has a quick prep time (even quicker with a few sets of hands!) and plenty of inactive cook time, which can be spent over a few glasses of wine and good conversation as the heady aroma of paella fills the kitchen.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Halve, peel and chop onion.
• Peel and chop garlic.
Place a skillet over medium-high heat. Add 1 teaspoon olive oil and chorizo. Cook, breaking chorizo up with a wooden spoon until it begins to render its fat, about 2 minutes.
Add onion and garlic. Cook, stirring, until onion begins to soften, 1-2 minutes.
Add tomato, paprika, saffron, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring. until fragrant, about 2 minutes.
Add rice. Cook, stirring, until rice is glassy, about 1 minute.
• Add 1 3/4 cups water and bouillon cube.
• When liquid boils, cover skillet, and reduce heat to medium-low. Simmer until most liquid has been absorbed, about 25 minutes.
While rice cooks, season shrimp on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
Arrange shrimp on top of rice. Cover skillet. Cook until shrimp are pink, about 5 minutes.
While shrimp cook:
• In a bowl, combine mustard and vinegar.
• Slowly whisk in 1 tablespoon olive oil.
• Toss in greens. Season to taste with kosher salt and pepper.
• Divide paella between 2 plates.
• Serve with salad, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...