Spanish seafood rice
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein8 %6 g
- Carbs80 %61 g
- Fat12 %4 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 303 kcal | 81 kcal |
| Protein | 6 g | 1.6 g |
| Carbs | 61 g | 16.2 g |
| Fat | 4 g | 1.1 g |
One serving is about 376 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty23/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Spanish
Ingredients
- 1 tablespoon Olive oil
- 1 Onion (chopped)
- Lemon (Juice of 1/2)
- 2 Garlic Clove (sliced)
- 1 Red Pepper
- handfuls Parsley
- 250 g Paella Rice
- pinches Saffron
- 800 ml Vegetable Stock
- 1 Yellow Pepper
- 400 g Frozen Seafood mix
Instructions
Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
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