1) 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|
|Calories from Fat: 601 (45%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1345
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