Paella Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,274 cal. | (299 %) | ||
| Protein | 292 g | (298 %) | ||
| Fat | 393 g | (339 %) | ||
| Carbohydrates | 340 g | (227 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 17 μg | (85 %) | ||
| Vitamin E | 38.2 mg | (318 %) | ||
| Vitamin K | 134.1 μg | (224 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 105.3 mg | (878 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 330 μg | (110 %) | ||
| Pantothenic acid | 9.9 mg | (165 %) | ||
| Biotin | 79 μg | (176 %) | ||
| Vitamin B₁₂ | 23.9 μg | (797 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 4,558 mg | (114 %) | ||
| Calcium | 2,250 mg | (225 %) | ||
| Magnesium | 767 mg | (256 %) | ||
| Iron | 23.4 mg | (156 %) | ||
| Iodine | 781 μg | (391 %) | ||
| Zinc | 36.8 mg | (460 %) | ||
| Saturated fatty acids | 221.3 g | |||
| Uric acid | 1,850 mg | |||
| Cholesterol | 2,869 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 140 grams butter
- Pastry flour (to work)
- butter (for the pan)
- For the filling
- 1 onion
- 4 garlic cloves
- 320 milliliters dry white wine
- 320 milliliters Vegetable broth
- 80 grams butter
- 200 grams Arborio rice
- 12 King prawn (peeled and deveined)
- 10 mussels
- 1 Chicken breast 140 grams (approximately 5 ounces)
- 1 Chorizo
- 2 Tbsps finely chopped cilantro
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- 3 egg yolks
- 200 grams Whipped cream
- 100 grams grated Parmesan
- fresh Coriander (for garnish)
Preparation steps
For the dough: Mix the flour with the salt on the work surface and make a well in the midde. Pour in 3 tablespoons of cold water. Cut the butter into small pieces and distribute around the flour. Knead with hands to a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Peel and finely chop the onion and garlic. Bring the wine and the broth to a boil in a pot. Saute half of the onion and half of the garlic in butter with the rice. Add some of the broth, allow the rice to absorb it, then add more, continuing until all of the liquid has been absorbed by the rice, about 15 minutes. Remove from heat.
Rinse all of the seafood, drain and pat dry. Discard opened shells. Rinse the chicken, pat dry and cut into slices. Cut the sausage into slices.
Heat the remaining butter in a large skillet. add the rest of the onion, garlic, prawns, mussels, chicken and chorizo. Fry for about 5 minutes. Add the risotto and mix well. Fold in the herbs and season with salt and pepper.
Whisk the egg yolks with the cream and cheese and season with salt and pepper.
Roll out the dough on a floured surface to slightly larger than the pan. Butter the pan and sprinkle with flour, the put the dough into pan and form an edge.
Distribute the paella onto the pastry and pour in the egg-cream mixture. Bake for about 25 minutes.
Remove from the oven and from the pan and garnish with fresh cilantro before serving. Goes well with saffron mayonnaise.
