Directions:
- Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
- Set aside.
- Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
- Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
- Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
- Repeat twice by separately adding the remaining thirds of stock.
- Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
- Stir in parsley and season.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.92 Kcal (1988 kJ) | ||
| Calories from fat | 98.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Cholesterol | 115mg | 38% | |
| Sodium | 655.89mg | 27% | |
| Potassium | 932.2mg | 20% | |
| Total Carbs | 59.34g | 20% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 28.97g | 58% | |
| Vitamin C | 49.7mg | 83% | |
| Iron | 1.8mg | 10% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 93.18 Kcal (390 kJ) | ||
| Calories from fat | 19.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 17% | |
|---|---|---|---|
| Cholesterol | 22.56mg | 38% | |
| Sodium | 128.68mg | 27% | |
| Potassium | 182.9mg | 20% | |
| Total Carbs | 11.64g | 20% | |
| Sugars | 1.2g | 24% | |
| Dietary Fiber | 1.07g | 22% | |
| Protein | 5.68g | 58% | |
| Vitamin C | 9.8mg | 83% | |
| Iron | 0.4mg | 10% | |
| Calcium | 16.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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