Rice with chicken, mussels and clams

45 min
Type of dish: Shellfish, Birds, Rices
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic, bulb 1.2 ud
Carrots 0.125 kg
Runner beans 0.125 kg
Lemon 0.075 kg
Bulk mussels, frozen 0.2 kg
Small farmed clam 0.15 kg
Table salt 3.75 g
White stock 1.8 l
Water 1.8 l
Bones 0.54 kg
Onion 0.18 kg
Carrots 0.09 kg
Green leek 0.9 ud
  • Prepare a white stock.
  • Cut the chicken into small pieces and fry with the garlic.
  • Chop the garlic into brunoise and the carrots and beans into julienne strips. Blanch the vegetables.
  • Clean the mussels and clams. Cook the mussels with some water and keep for later. Discard the shells.
  • Add some oil to the pan and the previously fried chicken.
  • Add the rice, and once hot, cover with the stock and the remaining water from the mussels (two and half parts per each part rice).
  • Add the garnish: the carrot, the bean, the mussels and the clams. Add salt and some lemon juice.
  • Let boil for around 18 minutes.
  • Let sit some minutes before eating.
Nutritional information (1 portion)
Fiber 12.98 g
Saturates 3.89 g
Monounsaturated fatty acids 6.12 g
Polyunsaturated fatty acids 8.66 g
Cholesterol 118.85 mg
Calcium 381.0 mg
Iron 9.97 mg
Zinc 5.46 mg
Vitamin A 760.6 ug
Vitamin C 89.43 g
Folic acid 335.82 ug
Salt (Sodium) 699.11 mg
Sugars 29.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.