ISO- Healthy Paella Recipe!

[beccathebaker]

Looking for a recipe for fathers day that includes seafood and maybe even chicken but not sausage. Is it possible to make a great paella without sausage? Thanks in advance

-Becca

[kwormann]

Ok, first of all, ignore the fact that this is called jambayla....it isnt at all! My MIL makes this and it is very close pallela. You could sub chicken for the sausage. SHe leaves out the potato and the pomento. It really is tasty. I always request it when we go home!

FLORIDA JAMBALAYA

3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 pound smoked sausage (such as kielbasa), cut into 1/2-inch pieces
1 cup long-grain white rice
2 medium potatoes, peeled, cut into 1/2-inch cubes
2 1/4 cups canned chicken broth
1/2 cup dry white wine
1 4-ounce jar sliced pimientos with juices
1/2 teaspoon turmeric
Cayenne pepper
1/2 pound large uncooked shrimp, peeled, deveined
1/2 cup chopped fresh cilantro


Fresh cilantro sprigs

Melt butter in heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, about 5 minutes. Add sausage; sauté until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric. Season with salt, pepper and cayenne. Bring to boil; stir well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes.

Mound jambalaya on large platter. Garnish with cilantro sprigs and serve.

Serves 4.


Bon Appétit
November 1992
Linda Archer: Orlando, Florida

[Vanessa]

Good morning. I will refer you to May 2000 page 121 "hola paella". In this article they feature a traditional paella (has chorizo if you want don't use it), Spicy paella with lime , chile & cilantro (that one has chicken sausage so you might want to try another recipe) & Seafood paella page 124 no sausage just seafoood. This sounds like what you might be looking for.... Article starts page 121-125. It discusses saffron, rice, paella pan etc too. Good luck

PS You can do any paella and eliminate sausage, You can do a seafood, chicken combination http://www.cookinglight.com/bbs/smile.gif

[Julia1Pin]

My favorite paella ( I got a while ago off of this BB, I think):

Paella
8 oz. Fresh shrimp
1 lb. Chicken breast pieces, boneless, skinless
Nonstick spray coating
1 cup chopped onion
1 clove garlic, minced
1 14 ½ oz. can reduced sodium chicken broth
1 medium chopped red pepper
1 c. long grain rice
1 7 ½ oz. can tomatoes, undrained and cut up
1 tsp. fresh thyme
¼ tsp. ground saffron
¼ tsp. ground red pepper
1 c. frozen peas
Peel and devein shrimp. Rinse shrimp and chicken; pat dry with paper towels. Cover and refrigerate until needed.
Spray an unheated Dutch oven with nonstick coating. Preheat over medium heat. Add onion and garlic. Cook until onion is tender.
Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling. Reduce heat. Simmer, covered for 15 minutes.
Stir in uncooked rice. Simmer covered, about 15 minutes more or until rice is tender.
Stir sweet pepper, shrimp, and peas into the rice mixture. Simmer, covered, about 5 minutes more.
6 servings
274 calories, 5 g. total fat, 24 g. protein (sorry I don't have the other counts)

[KValley]

Becca,

Have you tried soysage? It is a sausage-like product made from soy and comes in several varieties (spicy or not). It's excellent- I've used it on pizza, in omelettes, casseroles. I have found it near the tofu and soy cheese area or at natural food stores.

[This message has been edited by KValley (edited 06-15-2001).]

[beccathebaker]

I have tried Soysage and I love it! The only thing that I was thinking was that the flavor of the sausage in the paella dish comes from the fat and because soysage doesn't have any fat, it wouldn't add much to the overall dish. I would rather just focus on the seafood and chicken.

The posted recipes look great- thanks everyone!

-Becca

[cjm]

beccathebaker - this "Traditional Spanish Paella" was in CL May 2000 issue. I've made it for company and received RAVES. It's not really complicated, just time consuming...BUT GOOD!

Traditional Spanish Paella

HERB BLEND:
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced

PAELLA:
1 cup water
1 teaspoon saffron threads
3 (16-oz) cans fat-free less-sodium chicken broth
8 unpeeled jumbo shrimp (about 1/2 lb)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chrizo sausage (about 6 1/2 oz) or turkey kielbasa, cut into 1/2 inch-thick-slices
1 (4 oz) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cut finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
8 musssels, scrubbed & debearded
1/4 cup fresh lemon juice
Lemon wedges (optional)

1. To prepare the herb blend, combine first 4 ingredents, & set aside

2. To prepare paella, combine water, saffron, & broth in large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel & devein shrimp, leaving tails intact; set aside.

3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage & prosciutto, saute 2 minutes. Remove from pan. Add shrimp & saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion & bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika & 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, & peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shrimp is done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, & let stand 10 minutes. Serve with lemon wedges, if desired.
Yield: 8 servings (serving size: 1 1/2 cups paella, 1 shrimp, & 1 mussel).

CALORIES 521 (23% from fat); FAT 13.3g (sat 3.7g. mono 6.8g poly 2g); PROTEIN 25.5g CARB 72.1g FIBER 3.6g; CHOL 80mg; IRON 6mg; SODIUM 871mg; CALC 60mg

Hope this is of interest-I had forgotten about this recipe-if I have time I'm going to make it this weekend (by the way, I freeze individual servings for later use).

enjoy - cjm

[DmOrtega]

Originally posted by cjm:
beccathebaker - this "Traditional Spanish Paella" was in CL May 2000 issue. I've made it for company and received RAVES. It's not really complicated, just time consuming...BUT GOOD!

We made this over the weekend. It is very good. I like to put the leftovers onto a flour tortilla, heat, add a little spicy salsa and salad mix. This makes an interesting and good wrap.

[emilycat]

I'm planning to make the CL Seafood Paella recipe from the May 2000 issue this week, but couldn't find any feedback on it. Has anyone made it?