Seafood with Spanish Rice
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
1127
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,127 cal. | (54 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 14.2 μg | (473 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,619 mg | (40 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 301 mg | (100 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 327 μg | (164 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 678 mg | |||
| Cholesterol | 466 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups mussels
- ⅔ cup dry white wine
- 2 ½ cups Prawn (raw with head and shell)
- 2 onions (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 2 red peppers (cut into strips)
- 4 Tomatoes (cored)
- 1.333 cups Chorizo (sliced)
- 4 Tbsps olive oil
- 1 tin Saffron (0.1 g)
- 1 ⅔ cups short grain rice
- 3 cups chicken stock (approx.)
- salt
- peppers
- 1 lemon
Preparation steps
1.
Wash and clean the mussels thoroughly. Bring the wine to the boil and add the mussels. Cover and cook for 6-8 minutes until the mussels have opened. Throw away any unopened mussels. Now drain the mussels, pour the stock through a sieve, catching any juices.
2.
Place the tomatoes in boiling water, then immediately in cold water and skin. Now cut the tomatoes in half, remove the seeds and dice.
3.
Heat the oven to 160°C | 325F | gas 3.
4.
Heat the olive oil in a deep frying pan or paella pan. Fry the onions, garlic and chorizo sausage together with the saffron.
5.
Now add the rice, sauté briefly, then deglaze with the mussel juices and the stock. Mix in the peppers and the tomatoes and season with salt and pepper. Cook in the oven for approx. 30 minutes.
6.
After 20 minutes, add the mussels and prawns. Add a little liquid if required. Towards the end of the cooking time, the rice should have soaked up all the liquid.
7.
Wash the lemon and cut into wedges. Garnish the paella and serve in the pan.
