Seafood Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,606 cal. | (76 %) | ||
| Protein | 128 g | (131 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 150 g | (100 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 63.5 μg | (106 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 69.9 mg | (583 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 41.4 μg | (92 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 2,416 mg | (60 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 445 mg | (148 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 172 μg | (86 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 1,126 mg | |||
| Cholesterol | 438 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 chicken
- 1 yellow onion
- 2 garlic cloves
- 1 green Bell pepper
- 150 grams Beef
- 1 Spanish Chorizo
- 12 mussels
- 12 shrimp (jumbo shrimp)
- 10 Tbsps olive oil
- salt (and pepper)
- 1 can crushed Tomatoes
- 1 ½ liters Beef broth (chicken or vegetable)
- 700 grams short grain rice
- ½ can ground saffron
- 300 grams Frozen pea
Preparation steps
Peel onion and garlic and coarsely chop. Rinse and halve pepper, remove seeds and ribs and chop flesh. Separate the chicken into 12 pieces and remove the skin. Cut both meats into cubes. Cut sausage into thick slices. Rinse mussels and peel 6 prawns.
Heat 5 tablespoons olive oil in a large, deep frying pan and cook the onion until soft. Put peppers, chicken pieces and meat into pan. Brown all while lightly stirring, season with salt and pepper and add the pressed garlic, tomatoes and 1/2 liter (approximately 2 cups) of broth and simmer uncovered 10 minutes more.
Pour in 1/2 liter (approximately 2 cups) of broth and simmer for 10 minutes more. Heat the olive oil in a large paella pan and fry the rice, stirring briefly. Dissolve saffron in a few spoonfuls of hot broth and add the remaining broth to the rice, mix everything well.
Put the meat and vegetable mixture in with the rice, put in peas, peeled shrimp, pieces of sausage and mussels. Preheat oven to 200°C (approximately 400°F) and bake the paella about 15 minutes, adding prawns after 5 minutes. Serve immediately.
