4 Serves
45 Mins
39 g
119 g
16 g
Peel and devein the prawns, leaving a few whole for garnish if desired.
Ingredients, vitamins, and health benefits
Raw King Prawns
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
IndonesianVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
10 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
210 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
301 mg / 420 mgPhosphorus
808 mg / 1,250 mgPotassium
1288 mg / 4,700 mgSodium
710 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
176 mg / 300 mgCaffeine
0 mgNet Carbs
114 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium-low heat and sauté the onion until softened.
Stir in the bay leaf, saffron, rice, and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pan with white wine, allowing it to bubble for 2 minutes, then pour in the seafood stock and water.
Add the squid, season to taste, bring to a boil, then cover and simmer for 12 minutes.
Stir in the peeled prawns and arrange the whole prawns on top, then cover and simmer for an additional 5-6 minutes until the seafood is cooked through.
Olive Oil
Onion
Bay Leaf
Saffron
Rice
Tomato Paste
White Wine
Seafood stock
Water
Squid
Vitamin A
358 µg / 900 µgVitamin C
46 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
10 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
210 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
301 mg / 420 mgPhosphorus
808 mg / 1,250 mgPotassium
1288 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
176 mg / 300 mgCaffeine
0 mgNet Carbs
5
g31
g46
g
FilipinoZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
82 µg / 55 µgAlcohol
0 g