High Protein Paella
Easy enough for a weeknight but elevated enough to serve to a crowd! A few tweaks add up to 41g protein and less than 400 cals per serving.
Servings: 8 servings
Calories: 392kcal
Ingredients
- 1 lb chorizo sausage ground
- 1 tbsp minced garlic
- 1/2 large white onion, chopped
- 1 red bell pepper diced
- 1 1/2 lbs boneless, skinless chicken thighs cut into bite sized pieces
- 1 1/2 cups arborio rice
- 3 cups chicken bone broth
- 15 oz can fire roasted diced tomatoes drained
- 1 tsp saffron threads (or 1/4 tsp ground saffron)
- 1 cup green peas
- 1 lb large red shrimp
- 6.5 oz can chopped clams drained
- fresh parsley & lemon wedges for garnish
Instructions
- Heat a large skillet over medium high heat and add the CHORIZO. Cook until browned and broken up into small pieces, then remove with a slotted spoon & set aside.
- To the pan, add the GARLIC, ONION, and RED BELL PEPPER, and cook for 2-3 minutes to soften.
- Add the CHICKEN - cooking for about 3 minutes, or until lightly browned on the outside but not cooked through.
- Add the RICE, and mix well to coat it with the oils from the pan.
- Add the chorizo back to the pan, and stir in the CHICKEN BROTH, drained TOMATOES, and SAFFRON.
- Bring the dish to a simmer, then lower the heat to a gentle simmer so the bottom doesn’t burn. No more stirring! Simmer for 10 minutes, uncovered.
- Add the PEAS, scattering over the top. Add the SHRIMP, submerging down into the rice mixture a bit.
- Cook for 8 more minutes or until the shrimp are opaque & cooked through, and most of the liquid has been absorbed by the rice (some liquid remaining is good!) Remove from the stove once the rice seems cooked but still firm.
- While off the heat, scatter the CLAMS over top, cover the pan with a lid, and rest for 5 minutes while the remaining liquid is absorbed by the rice.
- Garnish the dish with fresh chopped parsley and wedges of lemon to serve. Enjoy!
Nutrition
Calories: 392kcal | Carbohydrates: 22.3g | Protein: 41.2g | Fat: 16.8g | Fiber: 2.6g | Sugar: 5.2g