Mussel and Prawn Spanish Rice
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
1225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,225 cal. | (58 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,599 mg | (40 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 249 mg | (83 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 353 μg | (177 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 736 mg | |||
| Cholesterol | 546 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 1 large onion (chopped)
- 3 cloves garlic cloves (minced)
- 1 ½ cups Chorizo (peeled and diced)
- 1 ⅔ cups Paella rice
- 5 cups chicken stock
- Saffron
- 1 tsp smoked paprika
- 4 Vine Tomatoes (cored and diced)
- 3 cups Prawn (peeled and deveined)
- 2 cups mussels (cleaned with beards removed)
- 1 lemon (juiced)
- flat-leaf parsley (finely chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the olive oil in a large, shallow pan and cook the onion, garlic, and a pinch of salt for 5 minutes until soft.
2.
Add the chorizo, and cook for a further 5 minutes, stirring occasionally. Stir in the paella rice and coat thoroughly in the oil.
3.
Stir the saffron into the stock, and pour the infused stock over the rice.
4.
Add the paprika, stir well, and pour everything into a slow cooker. Cover with a lid and cook on medium for 3 hours.
5.
Add the tomatoes, prawns, and mussels and cook for a further hour.
6.
Stir through the lemon juice and parsley. Season with salt and pepper before serving.
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