Paella
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
1419
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,419 cal. | (68 %) | ||
| Protein | 138.75 g | (142 %) | ||
| Fat | 63.12 g | (54 %) | ||
| Carbohydrates | 57.69 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.11 g | (27 %) |
more nutritional values
| Vitamin A | 593.32 mg | (74,165 %) | ||
| Vitamin D | 0.61 μg | (3 %) | ||
| Vitamin E | 2.25 mg | (19 %) | ||
| Vitamin B₁ | 0.81 mg | (81 %) | ||
| Vitamin B₂ | 1.02 mg | (93 %) | ||
| Niacin | 54.29 mg | (452 %) | ||
| Vitamin B₆ | 2.57 mg | (184 %) | ||
| Folate | 97.07 μg | (32 %) | ||
| Pantothenic acid | 5.85 mg | (98 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 2.64 μg | (88 %) | ||
| Vitamin C | 109.02 mg | (115 %) | ||
| Potassium | 2,367.36 mg | (59 %) | ||
| Calcium | 169.55 mg | (17 %) | ||
| Magnesium | 193.11 mg | (64 %) | ||
| Iron | 9.18 mg | (61 %) | ||
| Iodine | 2.59 μg | (1 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 11.69 g | |||
| Cholesterol | 604.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 onion
- 2 garlic cloves
- 50 grams raw ham
- 1 small, red Bell pepper
- 4 small Chicken legs
- 2 Tbsps olive oil
- 100 grams Long grain rice
- ½ pkg Seafood (frozen)
- 50 grams frozen Beans
- 1 bay leaf
- 200 milliliters Chicken broth
- 1 sm can Saffron
- peppers
- 1 white wine
- 3 Tomatoes
- 150 grams Monkfish
- 50 grams frozen Peas
- 4 King prawn (without the head or shell)
- 1 lemon
Preparation steps
1.
Peel onion and garlic, chop. Cut ham into 1 cm (approximately 1/2 inch) cubes.
2.
Sprinkle chicken thighs with salt. Heat oil in a large skillet and fry chicken thighs on all sides until crispy.
3.
Add onion, garlic and ham to the pan and cook briefly. Add rice, seafood, beans, bay leaf and bell pepper strips. Mix broth in a bowl with saffron, pepper and wine and then add to the pan. Cover and simmer for 10 minutes.
4.
Blanch tomatoes in a pot of hot water, peel and cut into pieces. Cut monkfish into four pieces. Add tomatoes and monkfish to the pan, mix and simmer for another 10 minutes. Add peas and cook another 10 minutes.
5.
Place shrimp on top of paella, cover, remove from heat and let rest for 5 minutes. Serve garnished with lemon quarters.
