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Paella

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Nutrition Facts

Serving Size: 4.9 oz (140 g )
Amounts Per Serving
Calories 170
Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 0.5g %
Trans Fat 0g  
Cholesterol 60mg 20%
Sodium 170mg 7%
Potassium 280mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 13g  
 
Vitamin A 4% Vitamin C 10%
Calcium 4% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 6 servings
Serving Size: 4.9 oz

Ingredients

Amount Ingredients
1/2 Cup Olive Oil
1 1/4 Lbs Arborio Rice
4 1/2 Cup Water
3 Tbsp Custom Culinary® Gold Label Low Sodium Chicken Base
1 tsp Fresh Rosemary, Fine Chopped
2 grams Saffron
1 Diced Tomato
1 lb Scallops
2 lbs Shrimp (Deveined)
1 1/2 lbs Calamari
1 Roasted Bell Pepper
1/2 lbs Grilled Pencil Asparagus
2 Lemon Wedges (Garnish)
To Taste Sea Salt

Recommended Product: 0144 Gold Label Low Sodium Chicken Base

Directions

  1. In a stock pot heat up water and Gold Label Low Sodium Chicken Base till hot.
  2. Preheat oven to 350° F.
  3. Toast rice in olive oil, saffron, tomato and rosemary on medium heat for 3 minutes.
  4. Once rice is toasted, ladle in hot stock "risotto" style in three batches.
  5. Once last batch of water is placed into the pan, arrange seafood into the pan and place in the oven for 20 minutes.
  6. Remove from oven and arrange vegetable garnishes on top of the paella.
  7. Season with salt to taste.

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