Maggi Saffron Paella
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Maggi Saffron Paella
7 min
Intermediate
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26 13.1g / 26%
54 61.4g / 54%
20 23.4g / 20%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Maggi Saffron Paella

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60 Min
Intermediate

Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  cups
Arborio rice (or any short-grain rice)
4  cups
Hot water
2  cubes
MAGGI® Saffron Stock
3  tsp
Olive oil
1  Medium
Onion, finely chopped
3  Cloves
Garlic, minced
1  Medium
Red Bell Pepper, chopped
1  cup
Frozen peas
1  cup
Tomato, diced
1  tsp
Paprika powder
500  g
Chicken, shrimp, or a combination of both (optional)
1  pinch
Parsley, chopped (optional)
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Nutrition Value

Carbohydrates
61.5 g
Energy
466.86 kcal
Fats
13.14 g
Protein
23.45 g
Information per serving

Instruction

60 Minutes

  • Step1

    1 Min
    In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.

  • Step2

    1 Min
    If using chicken or shrimp, add them to the pan and cook until they are browned and cooked through. Remove them from the pan and set them aside.

  • Step3

    1 Min
    Add the diced bell peppers to the pan and cook until they start to soften.

  • Step4

    1 Min
    Stir in the rice and paprika powder. Cook for a few minutes, stirring constantly, until the rice is well-coated with the spices. Add Maggi® Saffron Bouillon cubes and stir well.

  • Step5

    1 Min
    Add hot water bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this time to allow the socarrat (crispy bottom layer) to form.

  • Step6

    1 Min
    If using chicken or shrimp, add them back to the pan along with the frozen peas and diced tomatoes. Cover the pan again and cook for an additional 5 minutes, or until the peas are heated through.

  • Step7

    1 Min
    Remove the pan from the heat and let it rest, covered, for a few minutes. Garnish with fresh parsley and serve hot.
Maggi Saffron Paella

Step1 of 7

In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.

Maggi Saffron Paella

Step2 of 7

If using chicken or shrimp, add them to the pan and cook until they are browned and cooked through. Remove them from the pan and set them aside.

Maggi Saffron Paella

Step3 of 7

Add the diced bell peppers to the pan and cook until they start to soften.

Maggi Saffron Paella

Step4 of 7

Stir in the rice and paprika powder. Cook for a few minutes, stirring constantly, until the rice is well-coated with the spices. Add Maggi® Saffron Bouillon cubes and stir well.

Maggi Saffron Paella

Step5 of 7

Add hot water bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this time to allow the socarrat (crispy bottom layer) to form.

Maggi Saffron Paella

Step6 of 7

If using chicken or shrimp, add them back to the pan along with the frozen peas and diced tomatoes. Cover the pan again and cook for an additional 5 minutes, or until the peas are heated through.

Maggi Saffron Paella

Step7 of 7

Remove the pan from the heat and let it rest, covered, for a few minutes. Garnish with fresh parsley and serve hot.

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