Saffron Rice with Seafood
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
34 min.
Preparation
Calories:
638
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Long grain rice
- ½ sm can Saffron
- 250 grams Frozen pea
- 1 white onion
- 5 Tbsps olive oil
- 250 grams Scallop
- 300 grams fresh shrimp (ready to cook prepared)
- salt
- fresh cracked peppers
- 1 tsp Indian Curry
- 6 Cherry tomatoes
Preparation steps
1.
Blanch peas in salted water for 5 minutes. Rinse and drain. Peel the onions and cut into rings.
2.
Rinse rice and boil with double amount of lightly salted water and saffron, covered about 20 minutes.
3.
Pour 3 tablespoons of oil in a pan. Add peas and onion and sauté 3 minutes on medium heat. Add rice and cook another 3 minutes. Season with curry, salt and pepper and mix in halved cherry tomatoes.
4.
Rinse and dry the shrimp and scallops. In a separate pan, heat 2 tablespoons olive oil. Add the shrimp and scallops and cook over high heat while turning, 1 minute. Season with salt and pepper.
5.
To serve, spoon rice on 4 plates. Top with scallops and shrimp and serve hot.
