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    You are in: Home / Recipes / Ians Chicken and Seafood Paella Recipe
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    Ians Chicken and Seafood Paella

    Ians Chicken and Seafood Paella. Photo by Ian Scott

    1/1 Photo of Ians Chicken and Seafood Paella

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Ian Scott's Note:

    Chicken and Seafood Paella, as good as you'll find in Southern Spain. We holiday in Spain 3 times a year and this is very authentic and delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make stock by combining stock cubes, saffron, prawn heads and shells with boiling water in a saucepan and cook gently for 10 minutes.
    2. 2
      Mix chicken, paprika and olive oil.
    3. 3
      Heat paella pan.
    4. 4
      Add chicken and fry until just cooked then remove to a plate.
    5. 5
      Add olive oil to pan.
    6. 6
      Gently fry onion and garlic then add in pepper add a pinch of salt to help soften.
    7. 7
      Add in tomato and cook and stir until softened.
    8. 8
      Add in squid and fry.
    9. 9
      Add rice and stir to coat all grains.
    10. 10
      Add 800 ml strained stock.
    11. 11
      Cover loosely and cook gently until rice is almost cooked giving it a stir now and then.
    12. 12
      Add prawns and chorizo and chicken cover, cook over very low heat until prawns are done and chorizo heated through.
    13. 13
      Stir and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Ians Chicken and Seafood Paella

    Serving Size: 1 (1142 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1536.9
     
    Calories from Fat 672
    43%
    Total Fat 74.7 g
    114%
    Saturated Fat 22.3 g
    111%
    Cholesterol 197.3 mg
    65%
    Sodium 2049.9 mg
    85%
    Total Carbohydrate 148.2 g
    49%
    Dietary Fiber 6.1 g
    24%
    Sugars 8.1 g
    32%
    Protein 62.2 g
    124%

    The following items or measurements are not included:

    squid

    fish stock cubes

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