Paella
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 158 μg | (79 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 yellow onion
- 2 garlic cloves
- 350 grams mussels
- 400 grams shrimp
- 200 grams Squid ring (ready to cook)
- 10 Tbsps olive oil
- salt
- peppers
- 3 Tomatoes
- 1 l grained Beef broth (in a jar)
- 400 grams short grain rice
- ½ sm can ground saffron
- 3 red mild Pepperoncini (cut into small cubes)
- ½ green paprika (cut into small cubes)
- 3 Tbsps parsley (finely chopped)
- 2 lemons (wedges)
Preparation steps
Peel onion and garlic and coarsely chop. Peel tomatoes, core and dice. Rinse mussels and peel 2/3 of shrimp. Rinse squid and chop. Heat 5 tablespoons olive oil in a large, deep frying pan, fry onion until soft and add pressed garlic. Pour in 1/2 liter broth and simmer, uncovered, for 10 more minutes. In a large paella pan, heat residual olive oil and fry rice, stirring briefly. Dissolve saffron in a few spoonfuls of hot broth, add remaining broth and onion mixture to rice, bring to a boil and then simmer for about 25 minutes.
Add peppers, tomatoes, peeled shrimp, calamari and mussels. Arrange 1/3 of shelled shrimp decoratively on paella and cover with aluminum foil. Bake in preheated oven, covered, at 200°C (approximately 400°F) for about 20 minutes. Serve sprinkled with parsley and lemon wedges.