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Spanish Mountain Paella with California Golden Raisins

Yields6 Servings

 1 tbsp olive oil
  Pound chorizo sausage, cut into 1/4-inch rings and browned
  Pound chicken, cooked and diced
 ¼ cup red onion, cut into small dice
 1 cup fresh tomatoes, cut into medium dice
 ½ tbsp minced fresh garlic
 ½ tbsp tomato paste
 ¾ tsp brown sugar
 ¾ tsp chopped fresh rosemary
 ¾ tsp chopped fresh sage
 ½ tsp salt
 ½ tsp pepper
 ¼ tsp saffron threads
 of crushed red pepper
 ¾ cup California golden raisins
 1 ½ cups chicken stock
 ¼ cup julienne roasted red peppers
 ¾ cup arborio or Spanish rice
 ¼ pound small shrimp (35-40 count), peeled and deveined
 Lemon wedges; for garnish
 Manzanilla olives; for garnish

Preheat oven to 350°F. In a large roasting pan, combine first 17 ingredients; bring to simmer on top of stove. Sprinkle raw rice over mixture and stir to combine evenly. Place in oven; bake for 25-30 minutes. Add shrimp. Continue baking for 6-8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand for 5 minutes before serving.


Serve paella in bowls. Garnish with lemon wedges and Manzanilla olives.

Nutrition Facts

Serving Size 3/4 cup

Servings 6

Amount Per Serving
Calories 390Calories from Fat 32
% Daily Value *
Total Fat 13g20%

Saturated Fat 4.5g23%
Cholesterol 85mg29%
Sodium 800mg34%
Potassium 410mg12%
Total Carbohydrate 43g15%

Dietary Fiber 2g8%
Sugars 17g
Protein 21g42%

Calcium 47%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.