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Suggest a better descriptionPreheat oven to 400F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and saute 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and saute 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley. Serves 4. Bon Appetit May 1992
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Serving Size: 1 Serving (2118g) | ||
Recipe Makes: 1 | ||
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Calories: 3179 | ||
Calories from Fat: 1097 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.9g | 162 % | |
Saturated Fat 37g | 185 % | |
Monounsaturated Fat 52.4g | ||
Polyunsanturated Fat 22.6g | ||
Cholesterol 677.5mg | 208 % | |
Sodium 2724.2mg | 94 % | |
Potassium 5102.5mg | 134 % | |
Total Carbohydrate 266.8g | 78 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 246.3g | ||
Protein 244.3g | 349 % | |
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: 3179
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