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“I saw a chef make paella on TV and decided to create a version that can be made after work. Everyone raves about it and is amazed it comes together so fast! I often prepare the pilaf with reduced-sodium chicken broth instead of water.” Peter Halferty - Corpus Christi, TX
This recipe is:
Quick
Nutritional Facts 1-1/2 cups equals 508 calories, 15 g fat (8 g saturated fat), 148 mg cholesterol, 1,884 mg sodium, 61 g carbohydrate, 6 g fiber, 33 g protein.
Originally published as Pronto Paella in Simple & Delicious January/February 2010, p26
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Reviewed on Dec. 04, 2010 by melissa thomas
We all love this recipe. It has become a staple recipe at our house. I leave out the Cajun Seasoning until the very end and then I divide the dish in half and add the Cajun Seasoning to one half. That way those of us who don't like a lot of spice can still enjoy a wonderful flavorful meal and my two men get their spice fix for the night too. I also double the recipe because everyone always asks for seconds and sometimes even thirds.
Reviewed on Jan. 14, 2010 by clcpearson
Tried this tonight. It was easy to put together. It had good flavor. I used Southwest corn which includes black beans, instead of the mexi-corn. We'll have this again.
Reviewed on Jan. 12, 2010 by TanyaDD
This recipe was easy to make and tasted great. Glad I have leftovers for lunch tomorrow! I will definitely make this again.
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