Paella with Mussels
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 3 garlic cloves
- 12 mussels
- 300 grams Spanish short grain rice
- 1 l Beef broth (from the glass)
- 1 bay leaf
- 1 tsp ground paprika
- 4 Tbsps olive oil
- 1 sm can Saffron
- 2 small Bell pepper (red and green)
- salt
- peppers
- 2 sprigs oregano
Preparation steps
1.
Peel and finely chop the onion and garlic. Rinse mussels thoroughly under running water, remove beards. Heat the olive oil in a (paella) pan or other wide skillet, add mussels, sauté until they open, then remove and keep warm. In the oil remaining in the pan, saute the onion and garlic, saffron and paprika, bay leaf, salt and pepper, and rice, then add boiling broth.
2.
Simmer 25 minutes. Rinse peppers, cut in half, remove seeds, and white ribs and cut into crosswise into strips. Add to the pan and saute 5 minutes. Serve the mussels on the rice and garnish with oregano.
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