Paella with Mussels and Chicken
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(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 13.4 μg | (67 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 13.8 μg | (460 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 255 μg | (128 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 443 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 kilogram Chicken drumstick
- salt
- peppers
- 1 kilogram mussels
- 6 Tbsps olive oil
- 500 grams Tomatoes
- 2 onions
- 2 garlic cloves
- 200 grams short grain rice
- 200 grams peas
- 6 mild Pepperoncini
- 1 sachet Saffron
- 1 tsp ground paprika
- clear Broth
- lemons (for garnish)
Preparation steps
1.
salt and pepper chicken legs. Scrub mussels under running water. Heat oil. Successively Hähn-chenschenkel and mussels fry. Both set aside.
Preheat the oven to 200°C (approximately 400°F). Peel the tomatoes and dice. Peel the onions and garlic, chop and sweat in the oil until softened. Add the tomatoes, rice, peas and peppers and sauté briefly. Dissolve the saffron and paprika in the broth, mix into the rice mixture and bring to a boil. Season with salt and pepper.
Arrange the chicken and mussels in the rice, cover with foil and bake for 30-40 minutes.
Serve with lemon wedges.
