Contiene un alto porcentaje de alimentos saludables.
Carbohydrates and fiber:
* 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
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
136 Kcal / 567 KJ
590 Kcal /2466 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 2 portions, the values correspond to one portion.
Eel is an ideal seasonal product to reduce cholesterol, since it is rich in Omega fatty acids 3, vitamin D and vitamin A. Taking advantage of the benefits of the eel, we want to teach you how to cook a dish that combines two of the proximity products of the Ebro Delta: rice and eel.
200 g. Montsià Bomba Rice
500 g fresh eel
1/2 liter of fish broth
We first confit the fresh sliced eel in the oven for 20 minutes at 110º.
Then, in a saucepan add the chopped onion and tomato. Add a little salt to taste.
We clean the mussels and cook them in a saucepan with a little water and a pinch of salt until they open.
Below, add the rice and fry for a few minutes.
Add the fish stock and let it cook over medium heat for a few 15 minutes.
Add the candied eel and cook it next to the rice 5 minutes more.
Finally, we throw a splash of olive oil and a pinch more of salt.
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