Try this Chicken And Squid Paella recipe, or contribute your own.
Suggest a better descriptionPlace the chicken, garlic and onion in a non-stick frying-pan or paella pan with the oil and gently fry for about 10 minutes until the chicken is golden brown. Add the beans, sun-dried tomatoes and the squid and continue cooking for 2 minutes. Add the saffron, if using, and the rice; stir well over a moderate heat for 5 minutes until the rice begins to turn opaque. Pour the stock into the pan, season and bring to the boil. Lower the heat and simmer, without stirring, for 20-25 minutes until the rice is cooked and the stock has been absorbed.
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Serving Size: 1 Serving (509g) | ||
Recipe Makes: 4 | ||
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Calories: 545 | ||
Calories from Fat: 76 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 262.2mg | 81 % | |
Sodium 482.1mg | 17 % | |
Potassium 1031.2mg | 27 % | |
Total Carbohydrate 59.5g | 18 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 57.2g | ||
Protein 53.9g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 545
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