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Ingredients
Seafood Paella
- Ingredients
- 200 grams green Peas (frozen)
- 2 red Bell pepper
- 300 grams Chicken breasts (ready to cook, skinless)
- 4 King prawn (ready to cook, with head and shelled)
- 350 grams mussels (ready to cook)
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 300 grams short grain rice
- ⅒ gram Saffron
- sweet ground paprika (to taste)
- 750 milliliters Beef broth
Thaw peas. Rinse bell peppers, cut into quarters, remove seeds and ribs and cut into bite-size pieces. Rinse chicken, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Rinse and clean prawns and mussels. Peel onion and garlic and chop finely.
Heat oil in a pan and brown chicken on all sides. Season with salt and pepper, turn again and remove. Add mussels and prawns to pan, season with salt and pepper, sauté while stirring and remove the still closed mussel shells and prawn. Also quickly sauté bell peppers and remove from pan.
Add onion and garlic into pan and cook until translucent. Add rice and spices and pour in broth. Cook for 20-25 minutes over medium heat. Preheat oven to 200°C (approximately 400°F). Fold in bell peppers and thawed peas 5 minutes before end of cooking time and heat through.
Add chicken and seafood back into the pan, stir in and cover. Place in the oven for 10-15 minutes to finish cooking. Remove from oven, season with salt and pepper and serve immediately.
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
Healthy, because
Paella with mussels and chicken is a typical Spanish dish, in which peppers and peas are not to be missed - and they provide us with vitamin C. A portion of 150 grams of peas covers more than one third of our daily needs. Also contained in significant quantities: Vitamin A plus the minerals potassium, magnesium and phosphorus.
Even smarter
What makes the paella yellow? The rice pan gets its appealing yellow colour from saffron. Whole threads of saffron are the most precious and productive. Depending on the quality and origin, you need 15 to 30 pieces for three to four portions, which corresponds to 0.1 gram.