Cockles with Saffron Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 12.6 μg | (63 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 20.3 mg | (135 %) | ||
| Iodine | 308 μg | (154 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 951 mg | |||
| Cholesterol | 397 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 350 grams Long grain rice
- 4 large Tomatoes
- 2 small red onions
- 1 generous pinch ground saffron
- 300 milliliters fish stock
- salt
- freshly ground peppers
- olive oil
- 1 kilogram Cockle (fresh, substitute clams)
- 100 milliliters white wine
Preparation steps
For the cockles: Rinse the cockles thoroughly and discard any shells that are open. In a large pot bring 200ml (approximately 1 cup) of fish stock and the wine to a boil. Place cockles in the pot, cover and cook for about 5 minutes. Remove and discard any shells that remain closed and allow cockles to infuse in the liquid for 1-2 minutes longer.
For the rice: Cook the rice according to package directions until al dente and drain. Peel the onions and cut into wedges. Rinse the tomatoes and cut into narrow wedges. In a pan heat 3 tablespoons of olive oil and sauté the onions gently. Add the rice and cook briefly. Mix the saffron mix with some fish stock and add along with the remaining stock to the rice. Bring to a boil and reduce the liquid. Season with salt and pepper, then stir in the tomatoes. Serve the rice and top with the cockles and garnish with fresh minced parsley. Serve immediately.
