Shellfish and Squid Rice Dish

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Shellfish and Squid Rice Dish
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55 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie757 kcal(36 %)
Protein51.6 g(53 %)
Fat17.64 g(15 %)
Carbohydrates89.11 g(59 %)
Sugar added0 g(0 %)
Roughage7.36 g(25 %)
Vitamin A292.18 mg(36,523 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.64 mg(58 %)
Niacin11.37 mg(95 %)
Vitamin B₆0.41 mg(29 %)
Folate112.97 μg(38 %)
Pantothenic acid1.57 mg(26 %)
Biotin11.04 μg(25 %)
Vitamin B₁₂35.52 μg(1,184 %)
Vitamin C54.47 mg(57 %)
Potassium982.05 mg(25 %)
Calcium122.44 mg(12 %)
Magnesium94.85 mg(32 %)
Iron8.07 mg(54 %)
Iodine103.71 μg(52 %)
Zinc4.36 mg(55 %)
Saturated fatty acids2.62 g
Cholesterol192.15 mg


12 mussels (beards removed and scrubbed)
6 clam
3 tablespoons olive oil
1 Red onion (finely chopped)
4 cloves garlic (crushed)
1 large, red Bell pepper (seeds removed and chopped)
8 ounces canned tomatoes
7 ounces raw, peeled shrimp
2 Squid tentacles (cut into rings)
freshly ground Black pepper
1 ¾ cups Calasparra rice (or paella)
1 cup white wine
2 teaspoons smoked paprika
½ teaspoon Saffron (strands)
2 cups hot fish stock
1 cup peas
lemon juice
To garnish
Lemon wedge
How healthy are the main ingredients?
tomatoolive oilgarlicsalt

Kitchen utensils

3 canning jars oder Einweckgläser (à 400 ml Inhalt), 2 Kitchen towels, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Fine-mesh sieve, 1 Pot, 1 Silicone spoon, 1 Plate, 1 kleine Ladle, 1 eventuell Slotted spoon

Preparation steps

Place the mussels and clams in a colander and rinse under cold running water. Discard any mussels that do not close when tapped firmly.
Place the mussels and clams in a pan and just cover with water. Bring to a boil, cover and simmer over a low heat for 5 minutes. Remove and set aside. The shells should have opened (discard any that remain tightly closed).
Heat 1 tablespoon oil in a paella pan or large shallow frying pan and fry the onion for 4-5 minutes until softened. Add the garlic and pepper and cook for a further 2-3 minutes. Add the tomatoes and cook until all the liquid has evaporated. Place in a bowl and wipe the pan clean.
Heat 2 tablespoons of oil in the pan and cook the prawns for 1 1/2 minutes, tossing continuously. Add the squid and cook for a further 1 1/2 minutes. Remove the prawns and squid from the pan and lightly season with salt and black pepper. Cover and set aside.
Add the tomato mixture and rice to the pan and cook for 1 minute, stirring.
Add the wine and cook for 2 minutes to reduce slightly, then add the paprika, saffron and stock. Mix well then simmer for 20 minutes, stirring occasionally.
Add the seafood and peas. Season to taste with salt and pepper. Add a little more stock or water if the mixture is too dry.
Cover and cook gently until the seafood is heated through. Sprinkle with lemon juice, remove from the heat, cover and leave to stand for 5 minutes. Serve garnished with lemon wedges.