Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 248 mg | (83 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 147 μg | (74 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- ½ bunch scallions
- 2 garlic cloves
- 1 red Bell pepper
- 16 mussels
- 16 shrimp
- 10 Tbsps olive oil
- salt (pepper)
- 1 ½ liters Vegetable broth (canned)
- 700 grams short grain rice
- ½ can ground saffron
- 300 grams Frozen pea
Preparation steps
Trim scallions, rinse, coarsely chop the white, cut the green in rings. Peel garlic and chop finely. Rinse pepper, cut in half, remove seeds and ribs, and chop flesh.
Rinse mussels, peel half of the shrimp.
Heat 5 tablespoons olive oil in a large, deep frying pan and cook the onion until soft. Put in pepper. Brown all, lightly stirring, season with salt and pepper and put in the garlic. Pour 2/3 liter (approximately 2 2/3 cups) of broth and simmer uncovered 10 minutes.
Heat the olive oil in a large paella pan or skillet and fry the rice, stirring briefly. Dissolve saffron in a few spoonfuls of hot broth and put the remaining broth in the rice, mix everything well. Pour the vegetable mixture on the rice, top with peas, peeled shrimp and mussels. Preheat oven to 200°C (400°F) and bake the paella for about 10 minutes, then distribute the unpeeled shrimp on the paella and bake another 7 minutes. Serve hot in pan.
