Chicken and Seafood Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,300 cal. | (62 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 48.3 mg | (403 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 266 μg | (89 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 34 μg | (76 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 2,179 mg | (54 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 350 mg | (117 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 229 μg | (115 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 890 mg | |||
| Cholesterol | 415 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Roasted Chicken About 1000 grams (approximately 2 pounds)
- 2 Red Bell pepper
- 4 Tomatoes
- 2 small onions
- 3 garlic cloves
- 300 grams Peas (Frozen)
- 400 grams mussels
- 6 shrimp
- 1 sm can Saffron
- 500 grams short grain rice
- 1 ¼ liters Vegetable broth
- 1 lemon
Preparation steps
Break down the chicken into 10 pieces. Preheat the oven to 200°C (approximately 400°F). Cut the peppers in half lengthwise, rinse and pat dry. Put the pepper halves cut side down onto a baking sheet lined with aluminum foil. Cook until the skin begins to bubble and brown. Cool the peppers under cold water, remove the skin and cut the flesh into strips.
While the peppers are in the oven, cut the tomatoes crosswise and add them into some boiling water with the meat, cut into cubes. Peel and finely chop the onions and garlic. Thaw the peas from the freezer.
Heat the oil in a large frying pan (preferably a paella pan). Fry the chicken, the prawns and the mussels in succession and set aside. Saute the onions with the garlic, add the tomatoes and onions until soft, then add the saffron. Put the rice into the pan and fry until translucent.
Add the vegetable broth to the rice, bring to a boil and simmer for 10 minutes. Add the peppers and chicken and simmer for another 10 minutes. Add the mussels and shrimp, cover with aluminum foil, and cook in the oven at 180°C (approximately 350°F) for about 15 minutes. Cut the lemonts into eighths and serve with the paella.
