* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
100 %** VRN
67 %** VRN
**NRVs: Nutrient Reference values for one portion.
Per Portion (g)***
122 Kcal / 512 kJ
581 Kcal / 2450 kJ
of which saturated:
of which sugars:
*** This recipe contains 4 portions, the values correspond to one portion.
Montsià rice and Mireia Carbó shows you this delicious boat rice that provides high content of iron, vitamin A and vitamin B9. A traditional fisherman's recipe!
300 g Montsià Bomba rice
12 beach cuttlefish
500 g rock fish
200 mussels or clams
3 cloves of garlic
1 green pepper
2 ripe tomatoes
2.5 l fish stock
Clean the fish well flaked.
In a saucepan, heat a good drizzle of olive oil and fry the onion and chopped garlic together with the finely chopped pepper.
When cooked add the grated tomatoes and cook.
Then include the beach cuttlefish and cook them patiently.
Introduce the fish and cook for a few minutes with the stir-fry. Stir in the rice and fry.
Heat the broth and add it to the pot.
When all is cooked for 8 minutes insert the shells and finish cooking in about 15 minutes. Season with salt, let stand 1 minute and serve it. Remember it should be a little brothy.
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