Paella with Mango, Papaya and Pineapple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 970 cal. | (46 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 16 μg | (80 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 16.6 μg | (553 %) | ||
| Vitamin C | 262 mg | (276 %) | ||
| Potassium | 1,898 mg | (47 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 231 mg | (77 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 316 μg | (158 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 557 mg | |||
| Cholesterol | 416 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 3 garlic cloves
- 4 onions
- 2 red and yellow Bell pepper
- 1 Mango
- 1 Papaya
- 300 grams Pineapple
- 800 grams mussels
- 175 milliliters white wine
- 3 Tbsps olive oil
- 4 Chicken legs
- salt
- freshly ground white peppers
- 250 grams Basmati rice
- 2 tsps Curry powder
- 500 milliliters chicken or chicken stock
- parsley (for garnish)
- thyme (for garnish)
Preparation steps
Peel and finely chop the garlic and onions. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and dice. Peel the mango, cut the flesh away from the pit and dice. Peel the papaya, halve, remove the seeds with a spoon and cut the flesh into cubes. Peel pineapple thoroughly, quarter, remove the hard core and cut the flesh into cubes.
Rinse the mussels in cold water and pull off their beards, discard any opened shells. In a wide saucepan, bring the wine to a boil, add the mussels, cover and cook until the shells open. Drain in a colander, reserving the cooking liquid.
Preheat the oven to 190°C (approximately 375°F). Season the chicken drumsticks with salt and pepper. Heat the oil in a paella pan or large ovenproof skillet and saute the chicken until browned all over. Place in the oven and bake 10 minutes.
Remove the pan from the oven and place back on the stove. Add the garlic and onion to the pan and saute over medium heat until translucent. Add the diced peppers, rice and curry powder and saute briefly, stirring.
Add the chicken stock and mussel cooking broth, season with salt and pepper; bring to a boil and place in the oven for 25 minutes.
Ten minutes before the end of cooking add the prepared fruit and stir to combine. Top with the mussels just before the end of cooking to reheat. Serve sprinkled with parsley and thyme.
