Paella with Vegetables, Ham and Basil
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Cover the rice with almost twice the amount of salted water, bring to a boil and allow to cook at low heat for about 15-20 minutes.
Rinse the bell peppers, cut into quarters, and remove the seeds and ribs. Rinse the zucchini and tomatoes and pat dry. Cut the vegetables into bite-sized pieces. Peel the onions and garlic and chop finely. Cut the ham into slightly larger cubes.
Heat the olive oil in a pan and saute the ham briefly, remove from the pan and drain on paper towel. Add the bell peppers and zucchini to the pan and saute for 2-3 minutes. Add in the onions and garlic and let cook. Pour in the broth. Mix in the rice and let cook over medium heat for 2-4 minutes.
Mix in the tomatoes and sauteed ham, and heat briefly. Season with salt and pepper. Stir in the lemon zest and basil leaves and serve immediately.