Light Paella

Name: Light Paella
Prep time: 120 min
Yield: 6
Cuisine: Española
Ingredients: 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

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

Published: 23-12-2009

Preparation

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.

Energy

142

kcal

7.1%

Carbohydrate, by difference

17.7

5.9%

Protein

10.6

21.2%

Total lipid (fat)

3.2

4.92%

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100

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Presentation

Serve on a large platter to showcase the paella, garnish with red bell pepper in julienne.

Light Paella

Ingredients

Preparation

Nutritional information

Presentation

Tips

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