Paella
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 156 μg | (78 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- ½ Zucchini
- ½ Red Bell pepper
- 1 onion
- 2 garlic cloves
- 400 grams mixed Shellfish (mussels, squid and shrimp)(frozen or fresh)
- 100 grams skinless Chicken breasts
- 1 packet Saffron
- olive oil
- 125 milliliters white wine
- 1 sprig fresh Basil
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onion and garlic and finely chop. Rinse the zucchini and peppers and dice into small pieces. Cut the chicken into bite-sized pieces. Heat 3 tablespoons of olive oil and saute the onion with the garlic until soft. Add the vegetables and cook for 2-3 minutes over medium heat. Add the rice, saute briefly, then deglaze with white wine.
2.
Add the seafood (if frozen, then thaw first) saffron and chicken, season with salt and pepper, and pour in 400 ml (approximately 1 2/3 cup) of water. Boil briefly, then cook, covered over low heat for 20 minutes. Simmer until the rice al dente. Season to taste and serve garnished with fresh basil.
