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 4 portions, the values correspond to one portion.
Now that many of you are going on holiday, Montsià rice, along with Amanda Laporte, brings you this delicious seafood paella recipe.
300 g of Montsià Bomba Rice
6 fresh crayfish
300 g of mussels
300 g of clams
1 cup of frozen peas
1 grated red tomato
½ teaspoon of paprika
1 chopped onion
1 clove of minced garlic
3-4 tablespoons of olive oil
1.2 liter of fish
Open the steamed mussels, remove one of the shells and reserve. In a large casserole or pan, brown the lobsters and prawns with the oil a few for 5 minutes. Remove them with a skimmer and set aside.
In the pan, fry the cuttlefish, add garlic and onion and brown them for 3-4 minutes. Add the tomato and fry 3 minutes more. Add the herb corsage, the paprika and the broth, let all cook 10 minutes. Remove the corsage.
Incorporate the rice forming a cross and salt. Cook over medium heat for 12-14 minutes. When there are 5 minutes left 5 add the peas and the clams. Then the mussels, the prawns and the lobsters.
Let stand 3-4 minutes covered and serve.
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