Classic Spanish Rice Dish
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
1117
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,117 cal. | (53 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,134 mg | (28 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Chicken legs (halved at the joint)
- 3 Tbsps olive oil
- 2 onions (diced)
- 2 cloves garlic cloves (diced)
- 1.333 cups Chorizo (sliced)
- 2 red peppers (chopped)
- 2 cups Paella rice
- ⅞ cup dry white wine
- 2 cups canned Tomatoes
- 1 cup frozen peas
- 2 ½ cups vegetable stock
- 1 Saffron
- 1 Tbsp fresh parsley (chopped)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Season the chicken with salt and ground black pepper and place in a paella pan with 1 tbsp hot oil. Fry on all sides until golden brown. Remove from the pan and fry the onions and the garlic in the paella pan in the remaining oil.
3.
Add the sausage and the peppers after 2-3 minutes, stirring continuously. Stir in the rice, allow to heat for a few minutes, then deglaze with the wine.
4.
Stir in the tomatoes and the peas and season with salt and ground black pepper. Add a little stock.
5.
Dissolve the saffron threads in 2 tbsp hot stock, then add it to the rice along with the remaining stock and the chicken. Bake for around 30 minutes and, if necessary, add more stock. At the end of the cooking time, the liquid should have been almost completely absorbed.
6.
Remove from the oven and season to taste. Serve garnished with parsley.
