Seafood with Spanish Rice

Name: Seafood with Spanish Rice
Total time: 1 h
Yield: 4
Cuisine: European, Spanish
Ingredients: 2 cups mussels; 0.667 cup dry white wine; 2.5 cups Prawn (raw with head and shell); 2 onions (finely chopped); 3 cloves garlic cloves (finely chopped); 2 red peppers (cut into strips); 4 Tomatoes (cored); 1.333 cups Chorizo (sliced); 4 Tbsps olive oil; 1 tin Saffron (0.1 g); 1.667 cups short grain rice; 3 cups chicken stock (approx.); salt; peppers; 1 lemon

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Health Score:

77 / 100

Difficulty:

moderate

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr

Ready in

Calories:

1127

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,127 cal.	(54 %)
Protein	74 g	(76 %)
Fat	52 g	(45 %)
Carbohydrates	86 g	(57 %)
Sugar added	0 g	(0 %)
Roughage	4.8 g	(16 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	10.4 μg	(52 %)
Vitamin E	9.9 mg	(83 %)
Vitamin K	15.7 μg	(26 %)
Vitamin B₁	1.2 mg	(120 %)
Vitamin B₂	0.7 mg	(64 %)
Niacin	30.4 mg	(253 %)
Vitamin B₆	1.1 mg	(79 %)
Folate	117 μg	(39 %)
Pantothenic acid	3.1 mg	(52 %)
Biotin	23.1 μg	(51 %)
Vitamin B₁₂	14.2 μg	(473 %)
Vitamin C	33 mg	(35 %)
Potassium	1,619 mg	(40 %)
Calcium	242 mg	(24 %)
Magnesium	301 mg	(100 %)
Iron	11.8 mg	(79 %)
Iodine	327 μg	(164 %)
Zinc	10.7 mg	(134 %)
Saturated fatty acids	16.5 g
Uric acid	678 mg
Cholesterol	466 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 cups mussels; ⅔ cup dry white wine; 2 ½ cups Prawn (raw with head and shell); 2 onions (finely chopped); 3 cloves garlic cloves (finely chopped); 2 red peppers (cut into strips); 4 Tomatoes (cored); 1.333 cups Chorizo (sliced); 4 Tbsps olive oil; 1 tin Saffron (0.1 g); 1 ⅔ cups short grain rice; 3 cups chicken stock (approx.); salt; peppers; 1 lemon

How healthy are the main ingredients?

olive oil garlic clove onion Tomato salt lemon

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Preparation steps

Wash and clean the mussels thoroughly. Bring the wine to the boil and add the mussels. Cover and cook for 6-8 minutes until the mussels have opened. Throw away any unopened mussels. Now drain the mussels, pour the stock through a sieve, catching any juices.

Place the tomatoes in boiling water, then immediately in cold water and skin. Now cut the tomatoes in half, remove the seeds and dice.

Heat the oven to 160°C | 325F | gas 3.

Heat the olive oil in a deep frying pan or paella pan. Fry the onions, garlic and chorizo sausage together with the saffron.

Now add the rice, sauté briefly, then deglaze with the mussel juices and the stock. Mix in the peppers and the tomatoes and season with salt and pepper. Cook in the oven for approx. 30 minutes.

After 20 minutes, add the mussels and prawns. Add a little liquid if required. Towards the end of the cooking time, the rice should have soaked up all the liquid.

Wash the lemon and cut into wedges. Garnish the paella and serve in the pan.

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