Photo: Lily Banse
Valencian paella
13 ingredients
30 min + 1 hr
4
openrecipes
This hearty paella recipe from the north-east of Spain uses rabbit and chicken - ideal substitutes for shellfish.
Estimated Nutrition (whole recipe, rough)
468
Calories
41g
Protein
18g
Fat
37g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Bean | 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
- 125ml/4fl oz olive oil
- 200g/7oz rabbit
- 250g/9oz chicken breast
- , to taste salt
- 1 large onion
- 2 garlic
- 165g/5¾oz runner beans
- 2 ripe tomatoes
- 1 level tsp sweet paprika
- 1.9 litres/3¼ pints hot chicken stock
- salt and freshly ground black pepper
- 700ml/1.25 pints Spanish paella
- 130g/4oz canned large white lima beans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes