Spanish Paella

Incorporate vegetables and protein into your meal plan with this easy dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 cup rice, dry
  • 1 cup diced red pepper
  • 3/4 cup diced zucchini
  • 2 1/2 cups low-sodium chicken broth
  • 3/4 cup frozen peas, thawed
  • 1 14-ounce can tomatoes, no sodium added
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 pound peeled shrimp
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon saffron

Directions
Heat olive oil in large, oven-safe skillet. Add garlic and onion. Stir for 3 minutes on medium heat. Add rice, red pepper, zucchini and 1/2 cup of chicken broth. Stir for another 5 minutes. Add remaining ingredients except shrimp. Stir and place skillet in oven. Bake at 375 degrees Fahrenheit for 20 minutes. Add shrimp. Cook until shrimp turns pink, about 5 minutes.

Nutritional Information
Serving size: 1/4 of recipe. 510 calories, 11 grams fat, 2 grams saturated fat, 360 milligrams sodium, 170 milligrams cholesterol, 64 grams carbohydrates, 9 grams fiber, 37 grams protein.

Diabetic Exchange
Fruit: 0; vegetables: 2; meat: 4; milk: 0; fat: 2; carbohydrate: 2; other: 0.

Diabetic exchanges are calculated based on the American Diabetes Association System. Exchanges are rounded up or down equal to whole numbers.

Recipe courtesy of the Centers for Disease Control and Prevention.

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For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.