Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 1 yellow onion
- 2 garlic cloves
- 350 grams mussels
- 200 grams shrimp
- 200 grams Cuttlefish (ready to cook)
- 10 Tbsps olive oil
- salt
- peppers
- 3 Tomatoes
- 1 l Beef broth (prepared)
- 400 grams short grain rice
- ½ red Bell pepper (diced)
- ½ green Bell pepper (diced)
Preparation steps
Peel and chop onion and garlic. Peel, core and dice tomatoes. Cut chicken into bite-sized pieces. Rinse mussels and cuttlefish, then chop cuttlefish. Peel shrimp.
Heat 5 tablespoons olive oil in a large, deep frying pan and cook onion until soft, then add garlic. Deglaze with 1/2 liter (approximately 2 cups) of broth and simmer for 10 minutes. Heat remaining oil in a large paella pan. Add rice and cook briefly. Dissolve saffron in a few spoonfuls of hot broth and add, with remaining broth and onion mixture, to rice. Bring to a boil and simmer for about 25 minutes.
Add peppers, tomatoes, chicken, and seafood to pan. Preheat oven to 200°C (approximately 400°F) and place paella pan in oven. Cover with foil and roast for about 20 minutes.
Remove, let rest briefly, then serve hot.
