Rice with SeafoodTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:132.2 kcal
Proteins:7.3 g
Fats:10.2 g
Carbohydrate:2.7 g
Fibers:0.2 g
Sugar:0.4 g
Cholesterol:23.1 mg
Sodium:222.6 mg
Calcium:24 mg
Energy:336 kcal
Proteins:18.6 g
Fats:25.9 g
Carbohydrate:6.8 g
Fibers:0.4 g
Sugar:1 g
Cholesterol:58.7 mg
Sodium:565.6 mg
Calcium:61 mg
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VIDEOS OF RECIPES
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Cream cheese icing
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Rack of lamb part 3
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Stuffed eggs part 2
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
medium langoustines
4
shrimp
500
g
mussels
400
g
medium grain rice
25
g
calamari
250
ml
fish stock
100
ml
olive oil
1
tomato
1
clove of garlic
5
ml
red chili powder
2
x
2
ml
saffron
salt
METHOD
- Brush and beard the mussels; steam them, removing them once they open up; remove the empty half shells and set aside the half shells containing the meat;
- heat the fish broth and add the saffron;
- sauté the langoustines and shrimp with a little salt in a paella pan; remove and set aside once they change color;
- in the pan, sauté the calamari, then the garlic and tomatoes for a few minutes; add the red chili and rice; stir quickly, then add the very hot fish stock. Correct the seasoning.
- Cook over high heat for 10 minutes; reduce the heat and cook for 8-10 minutes longer, until the rice is tender.
- Top with the mussels, shrimp and langoustines; leave the pan on the heat just long enough to reheat the shellfish; remove from the heat and let rest for 5 minutes before serving.
