Spanish Pasta with Seafood
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
682
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10.3 μg | (52 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 11.8 μg | (393 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 833 mg | (21 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 226 μg | (113 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 18 ozs mussels (cleaned and de-bearded)
- ½ cup white wine
- Saffron (dissolved in a little hot water)
- 12 ozs macaroni
- 7 ozs spicy Sausage (sliced)
- 5 ozs cooked, peeled shrimp
- lemon juice (from one lemon)
- chopped parsley
Preparation
Kitchen utensils
1 Kitchen shears, 1 Bowl, 1 Springform pan (24 cm Ø), 1 Parchment paper, 1 Hand mixer mit Quirlen, 1 Mixing bowl, 1 Dough scraper, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wire rack, 1 Kitchen scale
Preparation steps
1.
Heat the oil in a large saucepan and gently cook the onion and garlic until soft but not brown.
2.
Add the mussels to the pan with the white wine, turn the heat up and cover with a lid. Cook for 3-4 minutes or until the mussels have opened. Take the pan off the heat, remove the mussels and set them aside in a warm place.
3.
Return the pan to the heat, add the saffron and the macaroni and stir to gently. Add plenty of boiling water and a little salt then simmer until the macaroni is tender. While the macaroni is cooking, gently fry the sausage slices in a frying pan until they are cooked through.
4.
When the macaroni is cooked, drain well and return to the pan. Gently stir in the prawns, mussels, sausage, lemon juice and parsley and season to taste with salt and pepper. Serve immediately in warmed bowls.
