Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
763
Calories
67g
Protein
19g
Fat
82g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups chicken stock or canned low-sodium broth
- 1/2 teaspoon saffron threads
- 1/3 cup olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 small red bell pepper, seeded and chopped
- 1 small green bell pepper, seeded and chopped
- 2 small carrots, chopped
- 1 small onion, peeled and chopped
- 8 ounces Spanish chorizo, chopped
- 3 cups short-grain Spanish rice
- 4 mussels, de-bearded and scrubbed
- 4 clams, scrubbed
- 4 shrimp, peeled and deveined
- 1 cup fresh green peas
- 2 lemons: 1 juiced, 1 cut into wedges for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes