Seafood & Andouille Paella Recipe

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Roasted sweet red bell peppers, artichoke hearts, and andouille lend this paella an interesting array of flavors that show the Spanish origins of Creole Jambalaya. With a garlic baguette and a side salad it serves 6-8. Preparation time: 60-90 minutes

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Servings: 6-8
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Ingredients

Cost per serving $2.99 view details

Directions

  1. Core and seed and then roast a red bell pepper over flames (BBQ grill, blow torch, gas range) or broiler until charred and getting soft. Do NOT remove the tasty blackened bits. Cut into strips.
  2. Heat a splash of olive oil in a paella pan or wide deep covered skillet, to medium high. Add the andouille and sauté until lightly browned. Remove.
  3. Add a bit more oil, if necessary,and cook the onion and garlic until transparent. Add the rice, toss with the onion, and cook for 5 minutes. Return the andouille, and add tomatoes, broth, saffron, salt, and peppers. Reduce heat to medium. Cover and cook for 10 minutes. Cut up the tomatoes in the pan.
  4. Add the artichoke hearts and seafood and cook 10-15 minutes, scraping the bottom to prevent sticking, until the liquids are mostly absorbed and the rice is tender. Crusty bottom rice is especially prized by paella afficinados...

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Nutrition Facts

Amount Per Serving %DV
Serving Size 264g
Recipe makes 6 servings
Calories 481  
Calories from Fat 199 41%
Total Fat 22.26g 28%
Saturated Fat 5.78g 23%
Trans Fat 0.0g  
Cholesterol 99mg 33%
Sodium 448mg 19%
Potassium 523mg 15%
Total Carbs 44.83g 12%
Dietary Fiber 2.6g 9%
Sugars 2.92g 2%
Protein 23.79g 38%
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