Homemade Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,603 mg | (40 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 229 mg | (76 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 290 μg | (145 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 879 mg | |||
| Cholesterol | 437 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the broth
- 1 chicken (1.2 kg)
- 1 onion
- 1 carrot
- 1 stalk Celery
- 1 tsp peppercorns
- 2 cloves
- 1 bay leaf
- 1 pinch Saffron
- For the paella
- 500 grams mussels
- 500 grams Cockle
- 8 King prawn (headless with shell)
- 1 green Bell pepper
- 1 red Bell pepper
- 2 Tomatoes
- 100 grams Chorizo
- 1 onion
- 2 garlic cloves
- 1 dried chili pepper
- olive oil (to fry)
- salt
- freshly ground peppers
- 250 grams short grain rice
- 100 grams Peas (frozen)
Preparation steps
Step 1:
For the broth: Rinse the chicken, pat dry, cut off wings and legs. Separate wingtips and divide legs at the joint. Fillet breasts, halve, skin everything and add skin along with wing tips and carcass in a pot. Peel onion, carrot and celery, trim and roughly chop. Add together with peppercorns, cloves and bay leaf to the pot and cover with water. Bring to a boil and let boil gently for about 45 minutes. Then pour through a sieve, degrease and add saffron.
Step 2:
For the paella: Rinse mussels and clean thoroughly with a sponge or brush. Cut shrimp down the back, remove vein and rinse well.
Step 3:
Rinse green and red bell peppers, halve, remove seeds and ribs and cut into long strips. Blanch tomatoes briefly with hot water, remove, peel, quarter, core and dice finely. Cut sausage into thin slices. Peel onion and garlic and finely chop.
Step 4:
Finely grind chile peppers in a mortar.
Step 5:
Successively, fry mussels, shrimp, and chicken each for about 2 minutes in a frying pan and remove, each time adding a little oil. Fry chicken pieces on the bone for about 5 minutes.
Step 6:
Preheat oven to 180°C (approximately 350°F). Again, add some oil in the frying pan and sauté onion, garlic, bell peppers and chorizo for about 2 minutes. Add ground chili pepper and tomatoes and season with salt and pepper. Sprinkle rice about the chicken pieces with bones in and pour about 750 ml (approximately 3 1/8 cups) of broth. Cover either with a lid or aluminum foil and place in the oven for about 20 minutes.
Step 7:
Remove pan from the oven, add shrimp, chicken, mussels, sausage and peas to the rice and pour a little broth as needed. Simmer uncovered in the oven for 10-15 minutes more.
Step 8:
Season with salt and pepper and serve.
