Light Paella

Deborah Dana
An easy recipe to make paella that also cuts down on fatty ingredients to make it healthy and light. This way, you won’t be left craving a dish like this; give it a try.
Reviewed by Editorial Team of Kiwilimón
4.25
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4 comentarios
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Ingredients
6
Servings
  • 1 cup long grain rice
  • 1 1/2 cups chicken bullion
  • 1/8 tablespoons saffron
  • 200 grams shrimp, peeled and deveined
  • 1 red bell pepper, cut into julienne
  • 1/2 cups peas
  • 1/4 teaspoons cayenne pepper, ground
  • 200 grams tomato, cooked and chopped
  • 1 clove garlic, mashed
  • 1 onion, chopped
  • 200 grams chicken, in cubes
  • 2 tablespoons vegetable oil
Preparation
2h
0 mins
Medium
  • In a large skillet over high heat, heat the oil. Add the chicken, rice, onion, and garlic.
  • Cook until the rice is golden, add the broth, tomatoes, bell pepper, red pepper, and saffron.
  • Bring to a boil over high heat. Reduce the heat, cover, and let simmer for 10 minutes.
  • Add the shrimp and peas. Cover and let simmer for another 10 minutes or until the rice is ready.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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