Directions:
- PREPARATION:
- MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.
- FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.
- CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.
- PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.
- GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt
- Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
- Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.08 Kcal (2307 kJ) | ||
| Calories from fat | 34.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 220.44mg | 73% | |
| Sodium | 723.89mg | 30% | |
| Potassium | 746.71mg | 16% | |
| Total Carbs | 86.55g | 29% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 39.65g | 79% | |
| Vitamin C | 57.2mg | 95% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 7.5mg | 41% | |
| Calcium | 128.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 91.14 Kcal (382 kJ) | ||
| Calories from fat | 5.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 6% | |
|---|---|---|---|
| Cholesterol | 36.46mg | 73% | |
| Sodium | 119.73mg | 30% | |
| Potassium | 123.5mg | 16% | |
| Total Carbs | 14.31g | 29% | |
| Sugars | 0.82g | 20% | |
| Dietary Fiber | 0.75g | 18% | |
| Protein | 6.56g | 79% | |
| Vitamin C | 9.5mg | 95% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.2mg | 41% | |
| Calcium | 21.2mg | 13% | |
* 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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