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Ingredients
Spanish Paella
- Ingredients
- 350 grams mussels
- 250 grams shrimp (peeled and deveined)
- 250 grams Chorizo
- 200 grams fresh Green beans
- 1 red Bell pepper
- 4 ripe Tomatoes
- 3 scallions
- 2 Tbsps olive oil
- 300 grams short grain rice
- 0.3 gram Saffron
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
Rinse the mussels, scrub and discard any opened shells. Rinse the shrimp with cold water and pat dry. Cut the chorizo into bite-sized slices. Rinse, trim and cut the green beans into 2 cm (approximately 3/4 inch) pieces. Rinse the bell pepper, cut in half, remove seeds and cut into small cubes.
Blanch the tomatoes, rinse with cold water, peel, quarter and cut into pieces. Rinse the scallions, trim, shake dry and cut diagonally into rings. Heat the oil in a large, high-sided pan and sauté the scallions and bell pepper. Add the rice, deglaze with the wine, add the broth, stir in the saffron and cook everything over medium heat for 20-25 minutes.
About 10 minutes before the end of cooking time, add the mussels, shrimp and green beans, stir, cover and simmer until done. Finally, add the tomatoes and chorizo, stir and season with salt and pepper. Serve in the pan.
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |