Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
799
Calories
68g
Protein
19g
Fat
85g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 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 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 8 bone-in chicken thighs, or 1 large chicken cut into 10 pieces (cut the breast in half, so everything cooks evenly)
- Coarse salt and freshly ground pepper
- 18 large shrimp, peeled, with shells reserved, and deveined (I used 1 lb.)
- 10 Cherrystone clams
- 6 Tbsp. extra-virgin olive oil
- 2 cloves garlic, bruised, plus 2 tsp. minced
- 2 tsp. chopped fresh rosemary, plus sprigs for garnish (if you wish)
- 5-6 cups low-sodium chicken broth (I use Swanson’s Organic)
- 1/2 cup dry white wine
- 1 tsp. saffron threads
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow onion
- 2 (3-oz.) chorizos, casings removed and cut into 1/4 dice (Spanish chorizo if possible, which is cured, not fresh)
- 1 tsp. sweet paprika
- 1 (14 1/2 oz.) can diced tomatoes with the juices
- 1 1/2 cups Spanish rice (medium grain)
- 1 cup frozen peas, thawed
- 1 lg. lemon, cut into 6-8 wedges, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes