Spanish Paella Rice with Mussels and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 122 μg | (61 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 1 yellow onion
- 2 garlic cloves
- 350 grams mussels
- 200 grams shrimp
- 10 Tbsps olive oil
- salt
- peppers
- 3 Tomatoes
- 1 l Beef broth
- 400 grams Paella rice
- ½ can ground saffron
- ½ red paprika (cut into strips)
- ½ green paprika (cut into strips)
- 80 grams Frozen pea
Preparation steps
Peel the Spanish onion and garlic, and coarsely chop. Peel, core and dice the tomatoes. Cut the chicken breast into bite-sized cubes. Rinse the mussels and peel the shrimps.
Heat 5 tablespoons olive oil in a large, deep frying pan and fry the onion in it until soft. Add the pressed garlic and saute briefly. Pour in 0.5 liter (approximately 2½ cups) of beef broth and simmer for 10 minutes.
Heat the remaining olive oil in a large paella pan and fry the rice in it briefly while stirring. Dissolve the safrron powder in a few spoonfuls of hot beef broth. Add the remaining beef broth and the onion-garlic broth to the rice. Bring to a boil and simmer for about 25 minutes.
Add the paprika, tomatoes, thawed peas, chicken breast cubes, peeled shrimps and mussels in a baking dish. Spread the cooked paella rice over. Cover the baking dish with an aluminum foil and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes. Season to taste and serve.
