Spanish Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 57.6 mg | (480 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 10.7 μg | (357 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,875 mg | (47 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 277 mg | (92 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 228 μg | (114 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 893 mg | |||
| Cholesterol | 428 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams ripe Tomatoes
- 1 red Bell pepper
- 1 chicken (ready to cook, 1.2 kg)
- 200 grams Pork tenderloin (ready to cook)
- 8 shrimp (peeled and deveined)
- 350 grams mussels (ready to cook)
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 300 grams short grain rice
- 0.3 gram Saffron
- sweet ground paprika (at will)
- 600 milliliters Beef broth
Preparation steps
Preheat oven to 250°C (approximately 475°F). Blanch tomatoes, peel, quarter, core and cut flesh into strips. Rinse bell peppers, cut into quarters, remove seeds and ribs. Place bell pepper on a baking sheet lined with parchment paper and roast in preheated oven until the shell is black and blistered. Remove from oven, cover with a damp kitchen towel, let it rest briefly and cool. Remove blackened skin and cut bell pepper flesh into strips. Rinse chicken, pat dry and cut into 10-12 pieces. Also rinse pork, pat dry, trim if needed and cut into bite-size cubes. Rinse prawns and mussels. Peel onion and garlic and chop finely.
In a pan heat oil and quickly fry chicken pieces on all sides. Season with salt and pepper, turn again and remove. Cook pork in same pan, also sear and flavor. Remove from pan and add to chicken. Add mussels and prawns to the pan, season and fry and remove while the shells are still closed. Remove and set aside. Add onion and garlic in the pan, cook until translucent. Add rice and spices and pour in broth. Cook for 20-25 minutes over medium heat.
Reduce oven heat to 200°C (approximately 400°F). Fold in tomatoes and bell peppers 5 minutes before end of cooking. Add pork, chicken and seafood back into pan and stir well. Cover with a lid and place in oven for 10-15 minutes to finish cooking. Remove, sprinkle with fresh parsley and serve.
