Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 30.6 μg | (68 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,307 mg | (33 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 304 mg | (101 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 198 μg | (99 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 580 mg | |||
| Cholesterol | 430 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 yellow onion
- 2 garlic cloves (finely chopped)
- 1 Bell pepper (red)
- 1 Bell pepper (green)
- 20 mussels
- 400 grams Squid ring
- 20 shrimp
- 10 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tomatoes
- 1 ½ liters Vegetable broth
- 100 milliliters white wine
- 700 grams short grain rice
- ½ can ground saffron
- 300 grams Peas (frozen)
Preparation steps
Peel onion and garlic and coarsely chop.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips.
Scrub and trim mussels. Discard any open shells.
Rinse squid and shrimp.
Heat 5 tablespoons olive oil in a large, deep frying pan and fry onion until soft. Add bell peppers and garlic and sauté lightly. Rinse tomatoes, remove stalk, quarter and add to the pan. Deglaze with white wine and 1/2 litre (approximately 16 ounces) broth. Simmer for about 5 minutes. Add squid, remove from the heat and let rest.
Heat remaining oil in a large paella pan and fry rice while stirring briefly. Dissolve saffron in a few spoonfuls of hot broth and add saffron broth and remaining broth to the pan, mix everything well.
Mix and simmer for 20 minutes. Add squid and tomatoes to rice, add peas, shrimp and mussels. Preheat oven to 200°C (approximately 400°F) and cook for 15 minutes and season with salt and pepper. Serve immediately in the paella pan.
