Try our savory Paella de Gallo made with Swanson® Chicken broth and Pace® Mild Chunky Salsa. Turkey kielbasa, shrimp, and chicken bring a heartiness to the dish that everyone will love. Served with sliced French bread so patrons can soak up all the flavors of the dish down to the very last morsel.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|1. In large rondo or heavy pot with a lid, heat oil over medium heat; add rice and sauté 1 minute, stirring constantly.
2. Stir in turmeric and continue to sauté 1 minute.
3. Add heated broth and bring to a boil. Stir in Salsa and return to a boil; reduce heat to very low, cover and cook 15 minutes.
|4. Stir in kielbasa slices, shrimp and chicken strips and cook 5 minutes, until proteins are heated through, liquid is absorbed and rice is tender. Stir in peas, if desired.
5. Remove from heat and let stand, covered, 10 minutes before serving. Adjust seasonings and keep warm to serve.
|6. To Serve: Scoop 1 1/4 cups hot Paella into hot soup plate and serve with a slice of French bread.|