Quick and Easy Paella
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1012
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,012 cal. | (48 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 119 g | (79 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 16.5 μg | (83 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 73.9 μg | (123 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 16 μg | (533 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,332 mg | (33 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 315 μg | (158 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 465 mg | |||
| Cholesterol | 346 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams mixed Shellfish (TK; z. B. shrimp, mussels, squid ...)
- 3 Tbsps butter
- 1 Bell pepper
- ½ stalk Leeks
- 2 garlic cloves
- 150 grams Frozen pea
- 1 bay leaf
- 1 generous pinch Saffron
- 250 grams cooked Rice
- 100 milliliters Broth
- salt
- freshly ground peppers
- 1 lemon
- 4 slices Garlic butter
Preparation steps
1.
Thaw seafood and peas.
2.
Preheat the oven 180°C (approximately 350°F). Rinse, clean and chop peppers and leeks. Peel garlic and chop finely. Heat the butter in an ovenproof pan and saute garlic, peppers, leeks, bay leaf, saffron and thawed peas until crisp-tender. Add the seafood, rice and the broth, season with salt and pepper and stir to combine. Bake until the rice is tender and the seafood is cooked through, about 10 minutes.
3.
To serve, cut the lemon in half, cut one half into 4 wedges and juice the other half.
4.
To serve sprinkle the paella with lemon juice and top each serving with a pat of garlic butter and lemon wedges.
