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Publix Simple Meals

Weekday Paella With Lemon Pepper Bread

Weekday Paella With Lemon Pepper Bread
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare bread recipe and begin to bake - 10 minutes

-- Prepare paella and serve - 20 minutes

Weekday Paella


2.5 oz cured chorizo (2 links)

1 cup frozen seasoning blend (diced onions, celery, bell peppers)

1 teaspoon chopped garlic

2 cups water

2 (5-gram) packets sazón with azafrán seasoning

1 teaspoon chili powder

1/4 cup white wine

2 cups frozen pepper stir-fry (sliced bell peppers, onions)

2 cups frozen diced chicken breasts

1 lb frozen cooked shrimp

1/2 cup frozen green peas

2 1/2 cups instant rice


1. Preheat large saucepan on medium-high 2-3 minutes. Cut chorizo into bite-size pieces. Reduce to medium; add chorizo and cook 1 minute.

2. Stir in seasoning blend and garlic; cook 2-3 minutes or until veggies begin to soften. Stir in water, sazón seasoning, chili powder, and wine; cover and bring to boil.

3. Stir in remaining ingredients (except rice). Cover and return to boil 1 minute. Stir in rice; cover and simmer 5 minutes. Serve.

Lemon Pepper Bread


1 tablespoon butter

1/2 tablespoon lemon juice

1 teaspoon lemon/pepper seasoning salt

1 (13.8-ounce) can refrigerated pizza crust dough


1. Preheat oven to 425°F. Combine all ingredients (except dough) in small microwave-safe bowl. Microwave on HIGH 40 seconds or until butter melts.

2. Unroll dough; brush evenly with butter mixture. Roll lengthwise; place dough, seam side down, on baking sheet. Bake 10-12 minutes or until golden. Serve.

Aprons Advice

Use melted garlic butter as a dipping sauce for the lemon pepper bread.

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Weekday Paella

Lemon Pepper Bread

Weekday Paella

CALORIES (per 1/6 recipe) 360kcal; FAT 6g; CHOL 180mg;SODIUM 710mg; CARB 39g; FIBER 2g; PROTEIN 32g;VIT A 10%; VIT C 15%; CALC 4%; IRON 30%

Lemon Pepper Bread

CALORIES (per 1/6 recipe) 190kcal; FAT 4g; CHOL 5mg;SODIUM 570mg; CARB 31g; FIBER 1g; PROTEIN 6g;VIT A 2%; VIT C 0%; CALC 0%; IRON 10%

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