Fresh Paella

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Fresh Paella
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
929
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish has tons of healthy ingredients, including protein-rich fish and poultry, and vegetables like red peppers and green beans, which are packed with minerals.

Pro tip: the crunchy bottom of paella is the most delicious part!

1 serving contains
(Percentage of daily recommendation)
Calorie929 kcal(44 %)
Protein82.98 g(85 %)
Fat30.83 g(27 %)
Carbohydrates76.63 g(51 %)
Sugar added0 g(0 %)
Roughage6.66 g(22 %)
Vitamin A241.9 mg(30,238 %)
Vitamin D0.08 μg(0 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin20.56 mg(171 %)
Vitamin B₆0.76 mg(54 %)
Folate92.3 μg(31 %)
Pantothenic acid1.7 mg(28 %)
Biotin6.17 μg(14 %)
Vitamin B₁₂34.74 μg(1,158 %)
Vitamin C68.72 mg(72 %)
Potassium1,469.35 mg(37 %)
Calcium207.03 mg(21 %)
Magnesium129.32 mg(43 %)
Iron8.5 mg(57 %)
Iodine69.47 μg(35 %)
Zinc5.74 mg(72 %)
Saturated fatty acids4.45 g
Cholesterol427.29 mg

Ingredients

for
6
Ingredients
8 tablespoons olive oil
1 ½ cups boneless, skinless Chicken thigh (trimmed and cut into 1)
salt
peppers
1 dozen mussels (de-bearded and scrubbed)
1 dozen small clam (scrubbed)
3 cups Monkfish (cut into 2)
3 cups extra-large shrimp (raw)
3 cups Squid (cleaned and cut into 1/2)
3 cups low-sodium Chicken broth
0.333 cup dry white wine
1 medium onion (diced)
2 tablespoons garlic (minced)
2 cups canned Diced tomatoes (drained and chopped)
1 cup frozen peas (thawed)
½ cup fresh Green beans (washed and trimmed)
½ teaspoon Saffron (crumbled)
1 bay leaf
2 cups Arborio rice
1 cup canned Artichoke hearts (drained)
1 red Bell pepper (de-seeded and cut into 1/2)
1 green Bell pepper (de-seeded and cut into 1/2)
2 tablespoons fresh parsley (chopped)
How healthy are the main ingredients?
Green beansArtichoke heartsolive oilgarlicparsleysalt

Preparation steps

1.
Heat 4 tablespoons oil in a deep, oven-proof frying pan or a paella pan over medium high heat. Add chicken thigh pieces and saute until mostly cooked through, about 4 minutes. Remove chicken from pan, season with salt and pepper and set aside. Add clams and mussels to pan and saute until they just open. Remove from heat and set aside; discard any that remained closed.
2.
In same pan add fish pieces and saute for about a minute. Add shrimp and continue to cook for an additional 2 minutes. Add squid and cook for no longer than 1 minute. Remove pan from heat and remove seafood from pan; set aside.
3.
In medium saucepan bring chicken broth and white wine to a boil.
4.
Return paella pan to heat and add remaining olive oil. Saute onion and garlic until translucent. Add the tomatoes, peas and beans and saute for about 5 minutes. Stir in saffron and bay leaf. Season generously with salt and pepper. Add rice and boiling broth. Stir well and reduce heat to a simmer. Continue to simmer until rice has absorbed most of the liquid, about 25 minutes. While rice is simmering preheat oven to 350 F.
5.
Remove paella pan from heat. Add artichokes, bell pepper strips and parsley and stir well. Arrange chicken, shellfish, fish, shrimp and calamari on the rice. Cover pan with foil and bake for 15-20 minutes. Serve immediately.