Paella Valenciana
70 mins (prep 30)
19 ingredients
6 servings
Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually. Stir stock or canned chicken broth into the rice all at once and cook.

Categories:  sausage , other-fish-and-seafood , mexican-chorizo-dishes , fish-and-seafood , chicken-casseroles , chicken , mexican-cuisine , shrimp , seafood-casseroles , casseroles , spanish-paella-dishes , spanish-cuisine , european-cuisine ,
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Serving Size (321.74 g)
Servings 6
Amount per Serving
Calories 475.76 Calories from Fat 102.87
% Daily Value *
Total Fat 11.43g 105.5%
Saturated Fat 2.31g 69.17%
Trans Fat 0.0g %
Cholesterol 6.0mg 12.0%
Sodium 294.79mg 73.7%
Total Carbohydrate 85.21g 170.42%
Dietary Fiber 11.85 g 284.49%
Sugars 3.42 g %
Protein 13.5g 162.03%
Vitamin A 221.75IU% Vitamin C 0.56mg%
Calcium 183.67mg% Iron 7.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, whole chicken legs, salt and freshly ground black pepper, spanish chorizo, sliced, butter beans, large, saffron threads, frozen baby peas, littleneck clams, shells, shrimp