4 Poblano chiles, roasted, peeled, and seedless. Chopped
3 Poblano chiles, roasted, peeled, and in strips
3 red snapper fillets, in cubes
1/4 kilos shrimp, peeled and deveined
1 kilo white clam, soaked in cold water, changing it several times
12 shrimp, with head, or prawns
1 cup peas
1 cup green beans
2 bell peppers, roasted, peeled, and in strips
6 cups chicken broth, or seafood broth
Preparation
1h 5 mins
0 mins
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In a paella pan, put the olive oil and fry the garlic and onion until golden. Remove the garlic and onion. Fry the shrimp and remove them. Fry the prawns and remove them.
Blend 1 clove of garlic, the chopped onion, the 4 poblano peppers, 1 green pepper with 1 cup of chicken broth.
Fry the purée in the oil. Add the rice, the strips of poblano pepper, and the vegetables. Add 5 cups of chicken broth and cover. Let it cook for 15 minutes on low heat.
Uncover the paella pan and arrange the clams, shrimp, fish, the strips of pepper, and the prawns.
Cover the paella pan with aluminum foil and cook on low heat. Add more broth as needed.
Remove and let rest for 10 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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