Fruity Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 177 μg | (89 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 542 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams Long grain rice
- 500 grams mussels
- 300 grams shrimp
- 1 small chicken (broken down into about 12 parts)
- 200 milliliters dry white wine
- 2 Peaches
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 generous pinch Saffron
- salt
- freshly ground peppers
- 100 grams raw ham (in not too thin slices)
Preparation steps
Peel onion and finely chop. Blanch peaches for a few seconds in boiling hot water, rinse in ice cold water, peel, remove pits and cut in half and then into quarters.
Rinse mussels and brush well. Peel garlic and chop finely.
Heat oil in a large skillet and sauté onion in it, add rice and cook briefly, then pour in wine and simmer on a low flame for 10 minutes, then set aside.
Fry chicken pieces in a pan with hot oil on all sides, season with salt and pepper and fry about 30 minutes, turning frequently.
Boil mussels in 400 ml (approximately 1 2/3 cups) of water in a pot, cover and simmer about 7 minutes. Then lift out the mussels, throw away any that are still closed. Pour cooking liquid through a sieve into the rice and stir. Add saffron, mix with a little hot liquid and season with garlic, salt and pepper. Bring to a boil and simmer about 20 minutes.
Mix chicken pieces into the rice. Mix paella with shrimp, mussels and peaches, distribute the ham in between, cover with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 10-15 minutes. Remove from oven and serve hot.
