Spanish Rice Dish (paella)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 yellow onion
- 2 garlic cloves
- 350 grams mussels
- 200 grams shrimp
- 200 grams Cuttlefish (ready to cook)
- 150 grams Chorizo (sliced)
- 1 paprika (red, cut into strips)
- 10 Tbsps olive oil
- salt
- peppers
- 3 Tomatoes
- 1 l granulated instant Beef broth (from a jar)
- 400 grams short grain rice
- ½ can ground saffron
- 100 grams Peas (melted)
Preparation steps
Peel and coarsely chop the onion and garlic. Peel, core and dice the tomatoes. Cut the chicken breast meat into bite-sized slices. Rinse the mussels and squid, peel and rinse the shrimp, and chop all. Heat 5 tablespoons of olive oil in a large, deep frying pan and fry the onion until soft. Add the garlic and 1/2 liter (approximately 2 cups) of broth and simmer uncovered for 10 minutes. In a large paella pan, olive oil and fry the rice, stirring briefly. Dissolve the saffron in a few spoonfuls of hot broth, then add it and the remaining broth/onion mixture to the rice. Bring to a boil, then simmer for 25 minutes.
Add the peppers, peas, tomatoes, peeled shrimp, squid, chorizo and mussels. Preheat the oven to 200°C (approximately 400°F) and slide in the paella covered with alumnium foil. Cook about 20 minutes.
