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Paella de marisco con gambas, mejillones, almejas, cangrejo y guisantes

Paella de marisco con gambas, mejillones, almejas, cangrejo y guisantes
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Notitia nutritionis

Per portionem 1800g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 2520 kcal
100% DV
Adeps totalis 104.0g
100% DV
Adeps monoinsaturatus68.0g
Adeps polyinsaturatus14.0g
Adeps saturatus15.0g
Adeps trans0.3g
Carbohydrata totalia 261.0g
87% DV
Fibra12.0g
Amylum240.0g
Sacchara9.0g
Proteinum 126.0g
100% DV
Proteinum animale126.0g

De

Una paella de marisco abundante a base de arroz, con gambas, mejillones, almejas, cangrejo y aceite de oliva. Es rica en carbohidratos, aporta una cantidad notable de proteína del marisco y presenta un contenido moderado-alto de grasa por el aceite de oliva y el marisco.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)14.0mcg47%
Cholinum210.0mg38%
Folatum (B9)180.0mcg45%
Niacinum (B3)15.5mg97%
Acidum pantothenicum (B5)2.6mg52%
Riboflavinum (B2)0.8mg62%
Thiaminum (B1)0.9mg75%
Vitaminum A210.0mcg23%
Vitaminum B1218.0mcg750%
Vitaminum B61.1mg65%
Vitaminum C22.0mg24%
Vitaminum D9.0mcg45%
Vitaminum E6.2mg41%
Vitaminum K24.0mcg20%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium420.0mg42%
Cuprum1600.0mcg178%
Ferrum9.8mg54%
Magnesium210.0mg50%
Phosphorus1320.0mg189%
Kalium1650.0mg35%
Selenium210.0mcg382%
Natrium2850.0mg124%
Zincum10.5mg95%

Patina Valentiana maritima cum Camaronibus, Mytilis, Veneribus, Cancro, et Pisellis

Praefatio


Haec patina Valentiana moderatione nititur: fundamento croceo profundo, sofrito temperato, et fructibus maris cum disciplina coctis, ut unumquodque elementum proprium indolem servet. Oryza in stratum siccum et cohaerens considere debet, neque umida neque gravis, dum conchylia aperiuntur et camarones tantum teneri manent. Si recte perficitur, ferculum est aequatum, aromaticum, et spiritu Hispanico haud dubie praeditum.

Essentialia recipe


  • Categoria ferculi: Ferculum oryzae

  • Culina sive origo: Hispanica

  • Genus cursus: Cursus principalis

  • Portiones: 4 portiones

  • Magnitudo portionis: 450 g

  • Tempus praeparationis: 25 minuta

  • Tempus coctionis: 35 minuta

  • Tempus totale: 1 hora

  • Difficultas: Provecta


    • Instrumenta


  • Patina paellae 40 cm aut patina lata et humilis ad sautandum

  • Cacabus mediocris

  • Radula tenuis aut culter pro allio

  • Trulla

  • Forceps culinariae

  • Parva scutella

  • Operculum aut lamina folii, si opus est


    • Ingredientia



    Fundamentum paellae


  • Oleum olivae 60 g

  • Allium, subtiliter minutum 12 g

  • Piper rubrum dulce, subtiliter in tessellas concisum 120 g

  • Sofrito lycopersici 220 g

  • Paprika 6 g

  • Crocus 1 g

  • Oryza brevis grani cocta 900 g

  • Ius piscis aut fructuum maris, calidum et absorbendum 700 g

  • Sal 14 g


    • Fructus maris et perfectio


  • Camarones cum testa 220 g

  • Mytili in concha 220 g

  • Veneres in concha 220 g

  • Partes cancri 180 g

  • Pisella viridia 80 g


    • Methodus



  • 1. Ius fructuum maris in caccabo calefac et ad lenem ebullitionem serva. Crocum in parva parte iuris calidi per 5 minuta infunde, donec liquor aureus profundus et fragrans fiat.


  • 2. Patinam paellae super ignem medium pone et oleum olivae adde. Cum oleum niteat, allium et piper rubrum dulce adde. Coque per 4 ad 5 minuta, assidue movens, donec piper mollescat et allium acrimoniam crudam amittat sine colore capto.


  • 3. Adde sofrito lycopersici, paprikam, crocum cum liquore infusionis suae, et sal. Coque per 6 ad 8 minuta, saepe movens, donec mixtura paulum obscurior fiat et oleum ad margines separari incipiat. Fundamentum suave, concentratum, et leviter fumidum olere debet.


  • 4. Adde oryzam brevis grani coctam et caute move, ut unumquodque granum fundamento sofrito obtegatur. Coque per 2 minuta super ignem medium, ut oryza colorem accipiat et patina aequaliter condiatur.


  • 5. Infunde ius calidum duabus vicibus, leniter complicans post quamque vicem, donec oryza aequaliter humectetur et liquor omnino absorbeatur. Oryzam in stratum planum expande et movendi finem fac. Coque per 6 ad 8 minuta super ignem medium, donec superficies plerumque sicca videatur et grana turgida sint.


  • 6. Camarones, mytilos, veneres, partes cancri, et pisella viridia per superficiem dispone. Coctionem perge per 8 ad 10 minuta, patinam circumagendo si opus est ad calorem aequalem. Mytili et veneres plene aperiri debent, camarones opaci et tantum firmi fieri, et pisella clara manere.


  • 7. Si oryza densatur antequam conchylia parata sint, parvam quantitatem iuris calidi tantum prout opus est adde, accessionibus minimis, ut textura paellae sicca servetur. Oryza perfecta tenera, separata, et cohaerens esse debet, nullo liquore iusculento relicto.


  • 8. Patinam ab igne remove et per 5 minuta quiescere sine. Hoc sinit oryzam considere et sapores coire sine structura perdita.


    • In patinis disponere et ministrare


    Paellam in ipsa patina ad mensam affer, aut in patinas latas et humiles divide, conchyliis aequaliter distributis. Unaquaeque portio manifestam proportionem oryzae, fructuum maris, et pisellorum ostendere debet, superficie sicca et granis distinctis. Statim ministra, dum conchylia sucosa manent et oryza maxime aromatica est.

    Notae professionales


  • Oryza in stratum tenue et aequale expandenda est; profunditas texturam paellae corrumpit.

  • Ius parce adde. Ferculum perfectum umidum esse debet tantum intra granum, numquam solutum in patina.

  • Conchylia eo ipso momento perfecta sunt quo aperiuntur aut opaca fiunt; nimia coctio et saporem et texturam hebetabit.
    • MediterraneaSine Lacteis
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