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Suggest a better description1) Pour olive oil in large heavy casserole. Add onions and peppers and fry until just limp. 2) Add tomatoes, garlic and bay leaf. Cook 5 minutes. 3) Add pork and chicken and saute until tender, stir to prevent sticking or burning. 4) Add seafood, stock, saffron and salt. When this boils, add rice. Stir and bring to a second boil. 5) Cover and bake in oven at 350 degrees for 20 minutes. 6) To serve, sprinkle with wine and garnish with peas, asparagus and pimiento. Source: Columbia Restaurant, Tampa, FL Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT) From: Bill Camarota
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Serving Size: 1 Serving (1106g) | ||
Recipe Makes: 4 | ||
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Calories: 1345 | ||
Calories from Fat: 601 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.7g | 89 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 30.3g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 386mg | 119 % | |
Sodium 1274.9mg | 44 % | |
Potassium 1860.7mg | 49 % | |
Total Carbohydrate 68.5g | 20 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 64.1g | ||
Protein 108.7g | 155 % | |
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: 1345
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