Here’s a classic Spanish seafood dish, prepared in one skillet that will have your family coming up for seconds.
4 cups chicken broth, divided
- pinch of saffron threads
11/4 cup (500 mL) long grain rice
2 tbsp (30 mL) olive oil
1 cup (250 mL) finely chopped red onion
2 garlic cloves, minced
1/2 cup (125 mL) red pepper, finely chopped
2 cans (106 g each) Clover Leaf Brisling Sardines-Mediterranean, coarsely chopped, reserving liquid
2 cans (106 g each) Clover Leaf Cocktail Shrimp, drained
2 cans (85g ea.) Clover Leaf Smoked Mussels, drained
1/2 cup (125 mL) Roma or other tomatoes, chopped
1/4 cup (50 mL) fresh parsley, chopped
1 tbsp (15 mL) fresh thyme, chopped
A paella is a classic Spanish dish of saffron flavoured rice combined with a variety of meats and shellfish as well as onion, peppers, tomatoes and herbs. It’s named after the special two-handled paella pan in which it is prepared and served.
However, a wide shallow skillet about 33 to 36 cm (13 to 14 inches) will suffice.
|Saturated Fat||3.5 g|
|Trans Fat||0 g|
|Saturated + Trans||18%|
|High Source of Fibre||Source of Protein|
|Good Source of Vitamin A||Excellent Source of Vitamin C|
|Good Source of Calcium||Excellent Source of Iron|