Seafood Paella

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CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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  • 1 tsp (5 mL) olive oil
  • 2 andouille sausage, sliced
  • 1 cup (250 mL) red onion, diced
  • 1 cup (250 mL) red bell pepper, diced
  • 4 boneless, skinless chicken thighs, medium diced
  • 1 cup (250 mL) frozen mixed seafood medley
  • 1 tbsp (15 mL) garlic, chopped
  • 8 saffron
  • 1 tbsp (15 mL) Cajun seasoning
  • 1 tsp (5 mL) paprika
  • 2 cups (500 mL) uncooked long grain white rice
  • 1/2 cup (125 mL) canned diced tomatoes with liquid
  • 2 1/2 cartons CAMPBELL’S Stock First ® Chicken stock
  • 1 tsp (5 mL) lemon juice
  • 1 tbsp (15 mL) fresh cilantro, chopped


  1. Preheat oven to 350°F (175°C).
  2. In a large ovenproof sauce pan,heat the oil over medium heat. Add the sausage,onion,pepper and chicken and garlic and sauté for 4 minutes or until the chicken and the sausage is golden brown. In a separate bowl soak saffron threads in chicken stock for 3 minutes.
  3. Add the mixed seafood,garlic,Cajun seasoning,paprika and rice to the sauce pan and continue to sauté for 2 minutes. Add the diced tomato,chicken stock with soaked saffron and remaining chicken stock and bring it to a boil.
  4. Remove the pan from the stove,cover with a lid or aluminum foil and place in oven for 25 minutes or until the rice is properly cooked.
  5. Remove from oven,add lemon juice and cilantro and mix well.

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Amount Per Serving
Calories 700
Sodium 1530 mg
Carbohydrate 86 g
Dietary Fibre 4 g
Protein 35 g
Calcium 6 %DV
  • Source of calcium
  • Good Source of fibre
  • Excellent source of protein

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