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Paella
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1294
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,294 kcal(62 %)
Protein71.91 g(73 %)
Fat46.54 g(40 %)
Carbohydrates164.78 g(110 %)
Sugar added0 g(0 %)
Roughage15.89 g(53 %)
Vitamin A283.19 mg(35,399 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.57 mg(52 %)
Niacin10.33 mg(86 %)
Vitamin B₆0.3 mg(21 %)
Folate141.12 μg(47 %)
Pantothenic acid1.23 mg(21 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂27.22 μg(907 %)
Vitamin C49.75 mg(52 %)
Potassium777.86 mg(19 %)
Calcium149.15 mg(15 %)
Magnesium109.6 mg(37 %)
Iron11.09 mg(74 %)
Iodine138.1 μg(69 %)
Zinc5.5 mg(69 %)
Saturated fatty acids5.74 g
Cholesterol277.83 mg

Ingredients

for
6
Ingredients
½ bunch scallions
2 garlic cloves
1 red Bell pepper
16 mussels
16 shrimp
10 tablespoons olive oil
salt (pepper)
1 ½ liters Vegetable broth (canned)
700 grams short grain rice
½ can ground saffron
300 grams Frozen pea
How healthy are the main ingredients?
olive oilgarlic clovesalt

Preparation steps

1.

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.

2.

Rinse mussels, peel half of the shrimp.

3.

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.

4.

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.