Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
711
Calories
62g
Protein
19g
Fat
72g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lobster | 100g cooked | 98 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1/2 cup olive oil
- 3/4 pound Spanish chorizo, sliced into 1/2"-thick rounds
- 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only
- 1 tablespoon smoked paprika
- 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra)
- 1/4 teaspoon saffron threads
- 7 cups hot seafood or chicken stock
- 1 1/2 teaspoon kosher salt
- 3 1–1 1/4-pound lobsters, halved lengthwise, claws cracked
- 2 cups shelled peas or frozen peas
- 1/2 cup finely chopped fresh flat-leaf parsley
- 3 halved lemons
- Spanish chorizo; smoked paprika; saffron; and bomba, Valencia, or calasparra rice—as well as paella-making equipment—can be ordered from latienda.com.
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