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Parellade (Paella Without Bones)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.9613
Energy (kCal)2649.8651
Carbohydrates (g)306.8108
Total fats (g)110.3835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut chicken breast or veal into 1-inch pieces. Saute with the chicken livers and pork in olive oil until lightly browned. Add garlic, pimiento, and tomato. Cook about 1 minute. Add limas, defrosted just enough to break up, and rice; stir to coat rice with oil. | 2. Add saffron to broth or water, combine with clams and juice, bring to a boil; pour boiling hot over rice. Bring liquid again to a boil, cook 10 to 15 minutes over moderately high heat, then add shrimp, cover, keep in warm place, or transfer to preheated 300 degree oven, leave for 10 minutes or until rice is fluffy and tender. Can be cooked in a 10-inch skillet. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast veal 1 boned diced 113.475 0.0 25.245 0.6375
    chicken liver 1/4 134.9439 0.8278 19.187 5.4771
    pork 1/4 lb diced lean 426.384 0.0 15.7739 39.7694
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    pimiento 1 drained diced - - - -
    tomato 1 peeled chopped 62.068999999999996 13.7631 3.2384 0.5397
    baby lima bean 4 ounces 379.8832 71.2479 23.3827 1.0546
    rice 1 1/2 1/2 1018.425 211.5938 20.9235 8.88
    broth 2 3/4 cups 32.3125 8.272 0.0 0.0
    salt 1 1/2 1/2 - - - -
    saffron 1/4 teaspoon 0.5425 0.1144 0.02 0.0102
    clam 7 -8 ounces canned 0.0 0.0 0.0 0.0
    large shrimp 4 1/2 ounces canned drained 113.475 0.0 25.245 0.6375

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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