Rice with Seafood (Paella)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 9 μg | (45 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 12.9 μg | (430 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,218 mg | (30 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 214 mg | (71 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 230 μg | (115 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 411 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams mussels
- 250 grams cleaned Cuttlefish
- 250 grams peeled and deveined King prawn
- 1 red Bell pepper
- 2 Tomatoes
- 1 shallot
- 2 garlic cloves
- 3 Tbsps olive oil
- 300 grams short grain rice
- 150 milliliters dry white wine
- 400 milliliters fish stock
- 400 milliliters vegetable stock
- salt
- freshly ground peppers
- ⅒ gram Saffron
- 2 Tbsps chopped parsley
Preparation steps
Rinse and shuck the mussels. Cut the cuttlefish sheath into rings and the tentacles into pieces. Rinse the prawns and pat dry.
Rinse bell pepper, dry, halve, remove seeds and ribs and dice into cubes. Blanch tomatoes, cool in an ice bath, peel skin, quarter, core and dice into cubes. Peel shallot and garlic and finely chop.
In a pan, heat 2 tablespoons of the olive oil. Add the seafood and sauté until cooked. Remove the seafood and cooking liquid from the pan and set aside. Add the bell pepper to the pan and cook until soft. Remove from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the pan. Add shallot and the garlic to the pan and cook until translucent. Add the rice and sauté briefly. Add the wine, fish stock and vegetable stock. Season with salt, pepper and saffron. Stir to combine, cover and simmer over medium heat for 20-25 minutes. Add bell pepper, tomatoes, parsley and seafood back to the pan and mix with the rice. Replace the lid on the pot and simmer until done, 5-7 minutes more.
Serve immediately.
