Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 391 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Chicken breasts (about 600 grams)
- 2 yellow onion
- 2 garlic cloves
- 300 grams mussels
- 300 grams shrimp
- 10 Tbsps olive oil
- salt
- peppers
- 3 Tomatoes
- 1 ½ liters instant Beef broth (from a jar)
- 400 grams short grain rice
- ½ can ground saffron
- 200 grams Frozen pea
- 1 red paprika (cut into small cubes)
- 2 Tbsps parsley
Preparation steps
Peel the onion and garlic and coarsely chop. Cut the pepper in half, remove the seeds, rines and chop. Peel the tomatoes, core and cut into eighths. Cut the chicken breast into bite-sized slices. Rinse the mussels and peel the shrimp.
Heat 5 tablespoons olive oil in a large, deep frying pan and saute the onion until soft. Add the peppers. Brown everything lightly, while stirring, season with salt and pepper and add the pressed garlic. Add the tomatoes and 1/2 liter (approximately 2 cups) of broth and simmer, uncovered, 10 more minutes. Then add the remaining 1/2 liter (approximately 2 cups) broth and simmer for 10 more minutes.
Heat the olive oil in a large paella pan and saute the rice briefly. Dissolve the saffron in a few spoonfuls of hot broth and add with the remaining broth to the rice, mixing everything well. Pour the vegetable mixture into the rice, add the chicken, peas, peeled shrimp, pieces of sausage and mussels. Bake the paella in an oven preheated to 200°C (approximately 375°F) for about 20 minutes. Serve sprinkled with parsley.
