Paella
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 onion
- 3 garlic cloves
- 12 shrimp
- 12 mussels
- 300 grams Spanish short grain rice
- 100 milliliters white wine
- 1 ¼ liters Beef broth (from a jar)
- 1 bay leaf
- 1 tsp ground paprika
- 4 Tbsps olive oil
- 1 sm can Saffron
- salt
- freshly ground peppers
- 2 sprigs parsley (for garnish)
Preparation steps
1.
Peel and finely chop the onion and garlic. Rinse the mussels and remove beards. Rinse the shrimp. Heat olive oil in a paella pan, add the mussels and saute until they open. Add the shrimp and fry. Remove both and set aside. Fry the onion and garlic in the remaining fat with the saffron, paprika, bay and rice. Add the white wine. Pour in the broth. Simmer for 25 minutes, stirring occasionally. Season with salt and pepper.
2.
Distribute the mussels and shrimp onto the finished rice and serve garnished with parsley.
