Ingredients:
- 1/2 green pepper
- 1/2 red pepper
- 1 bay leaf
- saffron (i use 1 packet of ground)
- 1 double bouillon cube (knorr is nice)
- lemon wedge (for serving)
Directions:
- Clean all seafood under cold running water.
- Chop vegetables.
- Heat olive oil in a large soup pot.
- Sauté vegetables.
- When they begin to soften, add seafood, thyme and bay leaf, and cook thoroughly.
- Add saffron, water, bouillon cube and salt. Stir well and add rice.
- Bring to a boil, and boil uncovered 5 minutes on high heat.
- Reduce heat to low, cover and cook 10 more minutes. Do not lift cover during this time!
- Remove from heat and let stand covered for 5 more minutes, still without removing cover.
- Now, you can finally lift the lid, and fluff the rice, remove bay leaf and thyme sprigs.
- Serve with crusty french bread, and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.3 Kcal (2869 kJ) | ||
| Calories from fat | 192.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 33% | |
|---|---|---|---|
| Cholesterol | 153.81mg | 51% | |
| Sodium | 1223.46mg | 51% | |
| Potassium | 494.55mg | 11% | |
| Total Carbs | 93.71g | 31% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 28.7g | 57% | |
| Vitamin C | 30.8mg | 51% | |
| Iron | 6.7mg | 37% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 127.46 Kcal (534 kJ) | ||
| Calories from fat | 35.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 33% | |
|---|---|---|---|
| Cholesterol | 28.61mg | 51% | |
| Sodium | 227.56mg | 51% | |
| Potassium | 91.98mg | 11% | |
| Total Carbs | 17.43g | 31% | |
| Sugars | 0.39g | 8% | |
| Dietary Fiber | 0.49g | 10% | |
| Protein | 5.34g | 57% | |
| Vitamin C | 5.7mg | 51% | |
| Iron | 1.2mg | 37% | |
| Calcium | 18mg | 10% | |
* 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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