Paella II Recipe

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Paella II
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Ingredients:

Directions:

  1. In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
  2. Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
  3. Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
  4. Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
  5. Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 401.94 Kcal (1683 kJ)
Calories from fat 223.65 Kcal
% Daily Value*
Total Fat 24.85g 38%
Cholesterol 68.71mg 23%
Sodium 826.72mg 34%
Potassium 431.07mg 9%
Total Carbs 23.2g 8%
Sugars 1.72g 7%
Dietary Fiber 2.17g 9%
Protein 20.65g 41%
Vitamin C 23.1mg 39%
Vitamin A 0.3mg 10%
Iron 7.6mg 42%
Calcium 30.9mg 3%
Amount Per 100 g
Calories 216.85 Kcal (908 kJ)
Calories from fat 120.66 Kcal
% Daily Value*
Total Fat 13.41g 38%
Cholesterol 37.07mg 23%
Sodium 446.02mg 34%
Potassium 232.57mg 9%
Total Carbs 12.52g 8%
Sugars 0.93g 7%
Dietary Fiber 1.17g 9%
Protein 11.14g 41%
Vitamin C 12.5mg 39%
Vitamin A 0.2mg 10%
Iron 4.1mg 42%
Calcium 16.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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