Seafood Spanish Rice

1. Heat oil in pan over medium heat.

2. Add chorizo, onion and garlic.

3. Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.

4. Pour in stock and tomatoes, season with salt and pepper and stir well.

5. Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.

6. Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.

7. Remove from heat and stand for further 5 minutes before serving.

8. Serve with lemon wedge.

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Nutrient	Quantity
Total fats	22.1988 g
Protein	27.7122 g
Carbohydrates	56.6539 g
Energy	523.7583 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1972 g
Water	1139.6175 g
Aspartic acid	0.8629 g
Calcium, Ca	154.7539 mg
Lutein + zeaxanthin	1302.712 g
Fiber, total dietary	9.5984 g
Fatty acids, total saturated 22:0	0.0185 g
Carotene, beta	2708.026 g
Niacin	12.9033 mg
Vitamin A, RAE	265.6208 g
Arginine	0.3366 g
Riboflavin	0.7393 mg
Tocopherol, beta	0.0628 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.0665 g
Glutamic acid	2.4083 g
Sodium, Na	907.5255 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7132 g
Total lipid (fat)	22.1988 g
Manganese, Mn	0.831 mg
Fructose	7.6983 g
Proline	0.1632 g
Fatty acids, total saturated 16:0	3.2465 g
Sucrose	1.6026 g
Choline, total	119.9277 mg
Sugars, total	28.9818 g
Serine	0.2128 g
Fatty acids, total saturated 18:0	0.6574 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	1.04 mg
Selenium, Se	19.2503 g
Ash	7.1348 g
Fatty acids, total saturated 18:1 undifferentiated	12.7342 g
Pantothenic acid	0.978 mg
Phenylalanine	0.2061 g
Copper, Cu	0.7484 mg
Betaine	0.7368 mg
Thiamin	0.5468 mg
Retinol	14.5 g
Methionine	0.0372 g
Iron, Fe	4.6586 mg
Carbohydrate, by difference	56.6539 g
Phosphorus, P	388.7022 mg
Folate, total	146.3977 g
Tocopherol, gamma	0.6734 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	10292 g
Alanine	0.1847 g
Cholesterol	32.1667 mg
Valine	0.2566 g
Fatty acids, total saturated 18:2 undifferentiated	3.0974 g
Glycine	0.1692 g
Carotene, alpha	439.245 g
Glucose (dextrose)	8.2125 g
Fatty acids, total saturated 14:0	0.06 g
Zinc, Zn	2.3077 mg
Isoleucine	0.1864 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	3.3291 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.2729 g
Tocotrienol, alpha	0.1948 mg
Vitamin A, IU	5047.2372 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	146.3977 g
Tryptophan	0.0612 g
Vitamin C, total ascorbic acid	97.2961 mg
Phytosterols	85.86 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0369 g
Fatty acids, total saturated 20:0	0.057 g
Tyrosine	0.1356 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	55.6922 g
Fatty acids, total saturated	4.0743 g
Histidine	0.0925 g
Fatty acids, total monounsaturated	13.5609 g
Threonine	0.2014 g
Folate, food	146.3977 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	142.278 g
Vitamin E (alpha-tocopherol)	5.3113 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	105.6362 mg
Lysine	0.2853 g
Potassium, K	2028.0959 mg
Cystine	0.0634 g
Fluoride, F	10.96 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red capsicum	1	25.2167	0	0.1417
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	64	14.944	0.16
Saffron	1 pinch	0.1356	0.0286	0.0026
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	400 g	72	15.56	0.8
Garlic Clove	2	25.2167	0	0.1417
chicken stock	2.5 cups	216	21.18	7.2
chorizo sausage	1	25.2167	0	0.1417
pea	0.5 cup	20.58	3.6995	0.098
lemon wedge	0	25.2167	0	0.1417
grain rice	2 cups	25.2167	0	0.1417