0.0 – 0 reviews • Spanish
| Total: |
45 min |
| Prep: |
20 min |
| Cook: |
25 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1/4 pound chick peas
- 1/4 pound beef, cubed
- 1/4 pound chicken breast, cubed
- 1/4 pound chorizo sausage, cubed
- 4 cups vegetable broth
- Pinch saffron
- 2 cups Carnaroli rice
- 1 lemon, juiced
Instructions
- Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent.
- Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned.
- In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color.
- Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes.
- To serve, place in large platter and sprinkle lemon juice on top of the rice.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
322 |
| Total Fat |
9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
46 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
14 g |
| Cholesterol |
32 mg |
| Sodium |
214 mg |