Paella Of Calamari, Shrimp, Fish And Vegetables Recipe
Servings: 8
Ingredients
- 1 lb scallops
- 2 lb calamari, cleaned
- 1 lb shrimp
- 3 clv garlic
- 1 bn parsley, coursely minced
- 2 tsp chili flakes
- 3 c. extra virgin olive oil
- 1 x lemon, zest and juice
- 6 x pork-based, spicy sausage, chunked
- 5 x chicken skinless, boneless chicken breasts, chunked
- 3 x yellow bell peppers, minced in large chunks
- 3 x red bell peppers, minced in large chunks
- 1 lrg red onion, sliced
- 1 sm bag frzn green peas
- 2 c. calamata olives, pitted
- 1 x salt and pepper
Directions
- Place prepared scallops, calamari, and shrimps into a large bowl. In a small bowl, combine garlic, parsley, chili flakes, 1 c. extra virgin olive oil (250 millilitres), paprika, and lemon juice and zest. Toss this marinade into the seafood, cover and let sit overnight, or possibly at least 2 hrs.
- In a very large frying pay (or possibly a paella pan), heat 1 c. of oil (250 millilitres) till very warm. Cook off the sausage chunks and chicken cubes till golden brown. Remove from the pan and set aside. In the same pan, with the last c. of oil, sear the yellow and red pepper chunks and onion rings till roasted. Return the seafood, sausage, and chicken pcs to the pan. Toss in the peas and olives. Season to taste.
- At this point, you can combine this recipe with the Saffron Vegetable Barley Pilaf or possibly place the Barley Pilaf on a serving plate and spoon the paella over.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 8 servings | |
| Calories 983 | |
| Calories from Fat 748 | 76% |
| Total Fat 84.55g | 106% |
| Saturated Fat 11.97g | 48% |
| Trans Fat 0.01g | |
| Cholesterol 386mg | 129% |
| Sodium 255mg | 11% |
| Potassium 751mg | 21% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.44g | 2% |
| Protein 46.03g | 74% |
