Stuffed Tomatoes with Paella
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
289
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams Long grain rice
- 100 milliliters dry white wine
- 250 milliliters Vegetable broth
- 1 pinch Saffron
- 80 grams Peas (frozen)
- 100 grams mixed Shellfish (frozen, such as, shrimp, mussels, calamari)
- 4 large Tomatoes
- salt
- freshly ground peppers
Preparation steps
1.
Peel and finely chop the garlic. Sauté for 1-2 minutes in some oil until translucent.
Rinse the rice, drain and add to the garlic along with the wine. Pour in the broth, add the saffron and mix well. Cover and simmer for about 15 minutes. In the last 5 minutes, stir in the peas and the seafood.
Rinse the tomatoes, cut a lid from each and scoop out the pulp. Place each tomato on an appropriately sized piece of parchment paper.
2.
Preheat the oven to 200°C (approximately 400ºF).
3.
Season the paella with salt and pepper and spoon into the tomatoes. Drizzle with oil and fold up the parchment paper to close the tomatoes in. Tie with kitchen string and place in an ovenproof dish. Bake for 15-20 minutes.
Remove and serve immediately.
