Fish Paella
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
654
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 30.6 μg | (68 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,117 mg | (28 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 562 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams redfish fillet
- 1 egg
- 1 Tbsp milk
- 3 Tbsps Pastry flour
- 6 Tbsps olive oil
- 2 red onions
- 2 garlic cloves
- 3 sticks Celery
- 2 green Bell pepper
- 250 grams Long grain rice
- clear Broth (powdered instant)
- 1 Tbsp Tomato paste
- 1 tsp ground paprika
- salt
- freshly ground pepper
- 2 Tbsps lemon juice
Preparation steps
1.
Cut fish fillet into pieces. Mix egg and milk and dip fish pieces first in the egg-milk then shake in flour. Heat olive oil in a large frying pan and fry fish pieces until golden brown and remove.
2.
Preheat oven to 200°C (approximately 400°F). Peel the onions and garlic, cut onions into rings and chop garlic finely. Rinse, trim and cut celery and bell pepper into small pieces. Add the vegetables to the pan and fry. Rinse rice, drain well and add to the vegetables. Stir in broth, tomato paste and bring to a boil. Season with salt and pepper.
3.
Cover the pan with aluminum foil and cook for 30 minutes in the oven. Add fish pieces and cook another 10 minutes. Again season to taste.
4.
Remove from oven, drizzle with lemon juice and serve.
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