Food & Health

Paella

Serving Size: 1/8 recipe

Source of: Fibre, Vitamin A, Calcium
Good Source of: Thiamin
Excellent Source of: Vitamin D, Folate, Vitamin C, Iron, Potassium
Gluten-Free

Ingredients

125 mL
dried green lentils, rinsed
1/2 cup
1.5 L
reduced sodium chicken broth
6 cups
30 mL
canola oil
2 tbsp
1
chicken sausage*, hot or medium
1
1
medium onion, chopped
1
2
cloves garlic, minced
2
375 mL
long grain white rice
1 1/2 cups
1 mL
paprika
1/4 tsp
1 mL
ground turmeric
1/4 tsp
1- 399 mL can
diced tomatoes
1- 15 oz can
250 mL
frozen green peas
1 cup
3/4 lb
raw shrimp, peeled and deveined
12 oz
32
mussels, cleaned
32
 
* gluten-free variety if necessary


Directions

COOK lentils in 2 cups broth for 15-20 minutes.

HEAT oil and cook sausage in large dutch oven or deep pan over medium-high heat until beginning to brown. Add onion and cook, stirring often, until translucent, about 4 minutes. Add garlic and rice; cook, stirring to coat about 1 to 2 minutes.

STIR in paprika, turmeric and remaining broth, as well as lentils with any remaining cooking liquid. Continue to stir, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper if desired.

BRING to a boil, then reduce heat to a simmer. Cover, and cook until rice and lentils are tender and have absorbed almost all liquid, about 30 minutes. Add tomatoes and stir in the peas.

ADD shrimp to the mixture and cook until half done. Add mussels and cook until open. Take off heat and sprinkle parsley over top. Serve immediately.

Nutrition Facts

Based on a serving of 1/8 of recipe

Energy: 323 calories
Protein: 25 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 62 mg
Carbohydrates: 35 g
12%
Fibre: 3 g
12%
Sodium: 1067 mg
44%
Potassium: 640 mg
Vitamin C: 34 mg
57%
Folate: 104 mcg
47%
Calcium: 79 mg
7%
Iron: 9 mg
50%
Calories from Fat:
25%





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