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Mary McCarthy Maslowski
Paella
Spanish rice dish with chicken, paprika, tomato cubes and shrimps.
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Ingredients
Directions
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Put the saffron in a bowl and add stock. Let alone until use.
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Heat the oil in a paella or large frying pan and fry the chicken drumsticks in 5 min. Around golden brown.
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Meanwhile cut the bell pepper into strips. Slice the garlic and parsley.
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Add the garlic, paprika, oregano, tomato cubes and pepper strips to the drumsticks. Bake for 1 min.
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Then add all the hot stock and the saffron. Stir through.
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Bring to the boil, spread the rice evenly over the pan and cook over medium heat in 25 minutes without stirring.
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After 20 minutes, check for doneness by tasting the top rice.
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Remove the pan from the heat, place the shrimps on top and sprinkle with the parsley.
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Cover the pan with aluminum foil or a lid and let stand for 10 minutes.
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Nutrition
685Calories
Sodium0% DV2.270mg
Fat40% DV26g
Protein94% DV47g
Carbs22% DV66g
Fiber20% DV5g
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