60 min
Type of dish: Rices, Shellfish
Temperature: Hot
Meses de temporada*: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
No. 4 frozen squid 0.4 kg
Bulk mussels, frozen 0.15 kg
Garlic, bulb 0.9 ud
Carrots 0.075 kg
Runner beans 0.075 kg
Leek 0.6 ud
Tomato sauce 0.25 l
Fumet 1.5 l
Onion 0.1 kg
Green leek 1.0 ud
Parsley 0.001 g
Fish heads and bones 0.4 kg
Water 1.5 l
  • Cut the frozen squid into strips.
  • Cut the garlic and the parsley into brunoise.
  • For the garnish, cut the carrot, the beans and the leeks into thin julienne strips.
  • Cut the lemons from the middle.
  • Prepare a fumet.
  • Prepare a tomato sauce.

For the rice:

  • Steam the vegetables (carrots, beans and leeks).
  • Stir fry the mushrooms with the garlic, add the rice.
  • Place the mussels over the rice.
  • Cover with two and half parts of fumet per portion of rice, squeeze the lemon, give colour with the tomato sauce and let boil.
  • Add salt if necessary.
  • Cook on the hob or the oven for around 15 minutes and make sure it is cooked before removing from the heat.
  • Let sit and plate up.
Nutritional information (1 portion)
Fiber 18.79 g
Saturates 1.16 g
Monounsaturated fatty acids 0.54 g
Polyunsaturated fatty acids 2.08 g
Cholesterol 164.01 mg
Calcium 389.4 mg
Iron 7.98 mg
Zinc 3.32 mg
Vitamin A 477.29 ug
Vitamin C 108.17 g
Folic acid 370.74 ug
Salt (Sodium) 188.56 mg
Sugars 32.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.