Chicken Paella with Mussels and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 42.4 mg | (353 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,605 mg | (40 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 243 mg | (81 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 153 μg | (77 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 688 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 600 grams Tomatoes
- 1 large onion
- 5 garlic cloves
- 250 grams Peas
- 1 chicken (about 1.2 kg)
- 250 grams Pork (steak meat)
- 400 grams mussels
- 6 raw shrimp (unpeeled)
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 1 sm can Saffron (0.2 gram)
- 1 tsp ground paprika
- 1 bay leaf
- 1 ¼ liters Beef broth
- 500 grams short grain rice
- 1 lemon
Preparation steps
Rinse peppers, cut in half, remove seeds and ribs and bake in preheated oven (250°C) with the skin side up for about 20 minutes, until the skin turns brown and blistered. Then remove, peel and cut into narrow strips. Turn the oven down to 180°C.
Blanch tomatoes for a few seconds, peel, quarter, core and roughly cut. Peel onion and garlic and chop finely.
Separate chicken into 12 pieces. Cut pork into cubes.
Scrub mussels thoroughly under running water. Rinse shrimp.
Heat olive oil in a paella pan and sauté poultry pieces around vigorously, season with salt and pepper, remove.
Then sauté and season the pork, remove. Then cook the mussels until they have opened (throw away any that do not open). Cook shrimp until they get a nice red color. Keep meat, poultry and seafood warm.
In remaining oil, cook onion and garlic until soft. Braise tomatoes and peas for about 5 minutes. Stir in saffron and paprika, season well with salt and pepper, add bay leaf. Pour the broth in a separate pot and bring to a boil.
Add rice to the other ingredients in the pan, pour in the boiling broth and simmer everything about 25 minutes, until the rice has absorbed almost all liquid. Mix in pepper strips and season to taste.
Distribute chicken pieces, pork cubes, mussels and shrimp decoratively on the rice. Cover the paella pan with aluminum foil and cook in the oven (180°C, middle rack) for another 10 minutes. Serve paella in the pan.
