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Nutrition Facts
Serving Size 217 g
(Approx. 8 Servings)
Amount Per Serving
Calories 300 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 670 mg 28%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 22 g
Vitamin A 10% Iron 10%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Style Paella

Prep Time
30 minutes
Cook Time
1 h 7 m
Total Time
1 h 37 m
8  People


Recipe makes 8 Servings

1 Tbsp Seville Spain Extra Virgin Olive Oil
1 cup(s) bacon, diced
1 cup(s) white onions, finely chopped
8 fresh garlic cloves, 4 cloves minced and 4 left whole
3 jalapeños, stems removed and minced
1 Tsp saffron
1 Tsp kosher salt
1 Tbsp ground cumin
1 Tbsp smoked paprika or Spanish Pimentón
1 cup(s) Roma tomatoes, chopped with juices
4 cup(s) beef stock
12 Oz beer
1 1/2 cup(s) bomba rice
16 Oz ribeye steak, cut into bite size pieces
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Preheat paella pan on stove over medium.
To make sofrito, add oil, bacon, onions, minced and whole garlic cloves, jalapeños, saffron, salt, cumin and paprika. Stir-fry 5 to 7 minutes.
Add tomatoes and cook 30 to 40 minutes on medium-low until liquid is completely cooked out and is a rich red color.
While the sofrito is cooking, add stock and beer to a sauce pot and bring to a boil. Simmer 4 minutes, then remove from heat and set aside.
If you notice sofrito is starting to burn, adjust heat and add a few tablespoons of water to deglaze pan and use a spoon to scrape up any burned bits.
Add rice and ribeye to sofrito and stir-fry 5 minutes.
Once rice is toasted, spread it out evenly in pan and add stock liquid.
Bring to a boil, then reduce heat to a simmer and cook 15 minutes.
Test rice on the top to check for doneness. If rice is still a little hard, add water 1/2 cup at a time.
Cover pan with foil and turn off heat and let sit 8 to 10 minutes.
Season to taste with more salt as needed.


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