4 Serves
71 Mins
Heat the olive oil in a wide paella pan over medium-high heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
589 mg / 4,700 mgSodium
955 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Add the onion and garlic to the pan, sautéing until softened and fragrant.
Stir in the fideos noodles and toast them in the oil until they turn golden brown, ensuring they are well-coated.
Add the mixed seafood to the pan, searing briefly before pouring in the seafood stock seasoned with saffron and smoked paprika.
Simmer the mixture without stirring until the liquid is absorbed and the noodles are cooked through, creating a slight crust on the bottom.
25
g65
g18
g
Chinese