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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1 x Bay leaf
- 2 x Chicken breasts, cut into small cubes
- 400 gm Dry macaroni
- Â Â Approx 1.2 litres fish stock
- 2 tsp Turmeric
- 1 sprg rosemary
- 2 x Plum tomatoes, skinned and roughly minced
- 220 gm Flat beans, cut into 2 inch pcs
- 20 x Mussels, soaked, scrubbed and cleaned
- 2 x Lemons cut into thick wedges
- Â Â Salt and freshly grnd black pepper
Direcciones
- Heat the oil in a paella pan and fry the onions, till softened and coloured. Add in the chicken, bay leaf, macaroni, stock, turmeric, rosemary, tomatoes and flat beans. Season well, cook over a medium heat for approximately 15 min, adding extra stock if necessary.
- Add in the mussels, cover pan with foil and cook for a further 2-3 min, or possibly till the mussels are cooked.
- Spoon over the pesto and serve the paella at once straight from the pan.
- Garnish with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 659 | |
| Calories from Fat 151 | 23% |
| Total Fat 17.02g | 21% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.08g | |
| Cholesterol 67mg | 22% |
| Sodium 285mg | 12% |
| Potassium 903mg | 26% |
| Total Carbs 86.84g | 23% |
| Dietary Fiber 5.9g | 20% |
| Sugars 6.29g | 4% |
| Protein 38.41g | 61% |
