Paella
Healthy, because
Even smarter
Nutritional values
Paella provides a Mediterranean taste experience. Garlic, saffron and olive oil give the dish its typical Mediterranean flavour. The latter is not only known to be good for the heart and blood vessels - the oleocanthal from the olive oil can also reduce inflammation. You can even taste the polyphenol; it causes the typical scratching in your throat when you taste a high-quality olive oil.
What is paella ice cream? Paella rice is characterized by its evenly shaped grains, which have an ideal smoothness and are therefore able to absorb the brew perfectly during preparation, while remaining pleasantly firm to the bite. The starch released during cooking makes the texture particularly creamy and intensifies the flavour of this traditional Spanish dish.
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,255 mg | (31 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 243 mg | (81 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 227 μg | (114 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 501 mg | |||
| Cholesterol | 396 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 yellow onion
- 2 garlic cloves
- 350 grams mussels
- 350 grams shrimp
- 200 grams small Squid tentacle
- 7 Tbsps olive oil
- salt
- peppers
- 3 Tomatoes
- 1 l Beef broth (from a jar)
- 400 grams short grain rice
- ½ can ground saffron
- 150 grams Chorizo (sliced)
- 2 Tbsps parsley
Preparation steps
Peel and chop the onion and garlic. Rinse the mussels and peel the shrimp. Cut the squid tubes into rings. Heat 2 tablespoons olive oil in a frying pan and saute the onion until soft and add the garlic. Pour in the broth and simmer, uncovered, for 10 minutes.
Heat the remaining olive oil in a large paella pan and saute the rice stirring briefly. Dissolve the saffron in a few spoonfuls of hot broth and add with the remaining broth to the rice, mixing everything well. Pour the vegetable mixture into the rice, add the shrimp, squid, sausage slices and mussels. Preheat the oven to 200°C (approximately 375°F) and bake about 20 minutes. Serve sprinkled with parsley.
