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4 Serves
75 Mins
Clean and prepare the white fish fillets and mixed seafood, patting them dry with paper towels.
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SpanishVitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
126 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
281 mg / 1,250 mgPotassium
1099 mg / 4,700 mgSodium
1322 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Season the fish and seafood thoroughly using salt, black pepper, and seafood seasoning.
Heat olive oil in a large paella pan or wide skillet over medium heat and sauté the garlic until fragrant.
Add the seafood and fish to the pan, searing them lightly for a few minutes before removing and setting aside.
In the same pan, incorporate the rice and stock, simmering until the liquid is absorbed and the rice is tender.
Return the seafood to the pan, garnish with fresh herbs and lemon wedges, and serve immediately.
29
g47
g19
g
Japanese
Spanish