Directions:
- Cut the roasted and peeled peppers into 1/2 inch dice and set aside.
- Preheat oven to 325.
- In an ovenproof frying pan or a paella pan about 12 inches in diameter, warm the olive oil over medium heat. Add the onion and garlic and saute, stirring, until soft, about 10 minutes. Add the rice and parsley and cook, stirring, until the rice is evenly coated with oil, about 2 minutes. Add the bell peppers, wine, stock, tomatoes, saffron and water, turmeric, salt and ground pepper. Boil gently, uncovered, for 5 minutes.
- Bury the shrimp and scallops in the rice. Place in the oven and bake, uncovered, for 10 minutes. Cover and continue to bake until the rice is tender and the seafood is cooked, about 10 minutes longer. Remove from the oven and let stand for 10 minutes.
- Garnish with lemon wedges and serve.
- Serves 6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.57 Kcal (1656 kJ) | ||
| Calories from fat | 118.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 587.21mg | 24% | |
| Potassium | 339.11mg | 7% | |
| Total Carbs | 52.39g | 17% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 8.58g | 17% | |
| Vitamin C | 49.4mg | 82% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17mg | 95% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.38 Kcal (508 kJ) | ||
| Calories from fat | 36.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 20% | |
|---|---|---|---|
| Cholesterol | 1.1mg | 1% | |
| Sodium | 180.18mg | 24% | |
| Potassium | 104.06mg | 7% | |
| Total Carbs | 16.08g | 17% | |
| Sugars | 1.68g | 22% | |
| Dietary Fiber | 0.63g | 8% | |
| Protein | 2.63g | 17% | |
| Vitamin C | 15.2mg | 82% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 5.2mg | 95% | |
| Calcium | 6.9mg | 2% | |
* 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.
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