Healthier Version Of A Classic Recipe

Paella

4.75
Average: 4.8 (4 votes)
(4 votes)
Paella
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Healthy, because

Even smarter

A Spanish paella should include seafood, rice and saffron, but also peas and red peppers. The latter provide plenty of vitamin C and beta-carotene. Beta-carotene is the most important precursor of vitamin A, which the body can convert into the vitamin-effective form. Hence the name provitamin A. Vitamin A is not only indispensable for the visual process but also ensures beautiful, healthy skin.

You don't have a paella pan at hand? You can also prepare the Spanish rice dish in a large, coated pan.

Ingredients

for
4
Ingredients
1 sm can Saffron (0.1 grams)
1 onion
1 garlic clove
150 grams green Peas (frozen)
1 red Bell pepper
150 grams button Mushroom
2 tomatoes
250 grams Chicken breasts
200 grams white fish fillets (such as cod)
150 grams shrimp (peeled and deveined)
500 grams cooked mussels
4 Tbsps olive oil
300 grams Paella rice
200 milliliters dry white wine
800 milliliters Beef broth
1 Tbsp butter
salt
freshly ground peppers
1 splash lemon juice
How healthy are the main ingredients?
Chicken breastolive oiloniongarlic clovetomatosalt

Preparation steps

1.

Soak the saffron in 3 tablespoons lukewarm water.

2.

Peel the onion and garlic and mince. Thaw the peas. Rinse the peppers, cut in half, remove the seeds and white pith and cut into narrow strips. Wipe the mushrooms with a paper towel and thinly slice. Rinse the tomatoes, hull, remove the seeds and dice.

3.

Rinse the meat and fish, pat dry and cut into bite-size pieces. Rinse the shrimp and drain. Remove the mussels from the shells.

4.

In a large paella pan, heat 2 tablespoons oil and brown the meat on all sides.

5.

Remove the meat from the pan. Add the remaining oil to the pan, sweat the onion, pepper and garlic until the onion is translucent. Add the rice and sauté briefly then pour in the wine. Cook until the wine evaporates, add the broth and saffron and cook over medium heat for about 15 minutes.

6.

Sauté the mushrooms in a separate pan in melted butter until tender. 

7.

Add the meat, fish, peas and tomatoes to the paella and simmer for another 4-5 minutes. Add the mushrooms, mussels and shrimp and season with salt, pepper and lemon juice. Simmer for another 3 minutes.

8.

Season the paella again and serve.