Spanish Rice Dish
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1034
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,034 cal. | (49 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 11.7 μg | (59 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 52.8 μg | (88 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 15.2 μg | (507 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,762 mg | (44 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 291 mg | (97 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 313 μg | (157 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 621 mg | |||
| Cholesterol | 390 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 3 scallions (sliced into rings on the diagonal)
- 1 red pepper (finely diced)
- 1 ⅔ cups short grain rice
- ⅜ cup dry white wine
- 2 ½ cups vegetable stock
- 1 pinch Saffron
- 2.333 cups mussels (cleaned, any open ones discarded)
- 1 ⅔ cups Prawn (peeled and deveined)
- 2 cups fresh Green beans (cut into 2 cm lengths)
- 4 ripe Tomatoes (peeled and chopped)
- 1 ⅔ cups Chorizo (cut into bite-sized pieces)
Preparation steps
1.
Heat the oil in a large, high-sided pan and fry the spring onions and pepper. Add the rice and deglaze with the wine. Pour over the stock, stir in the saffron and cook over a moderate heat for 20-25 minutes.
2.
Ten minutes before the end of the cooking time, add the mussels, prawns and beans. Stir, place a lid on top and leave to cook through.
3.
Finally, add the tomatoes and chorizo, stir well and season with salt and ground black pepper. Serve in the pan.
