In a saute pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes. Add chorizo and render fat. Add rice and coat with oil. Add water and cook until al dente. Paella: In a saute pan on the grill, steam rice. On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done. On a large plate, paella pan or soup bowl spoon out rice mixture. Add chicken and shellfish on top and serve. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on May 24, 1997 Recipe by: GRILLIN & CHILLIN SHOW #GR3607 Posted to MC-Recipe Digest V1 #623 by email@example.com (Shermeyer-Gail) on May 29, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2457g)|
|Recipe Makes: 2|
|Calories from Fat: 668 (26%)|
|Amt Per Serving||% DV|
|Total Fat 74.2g||99 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 399.2mg||123 %|
|Sodium 2178.3mg||75 %|
|Potassium 2040.6mg||54 %|
|Total Carbohydrate 317.4g||93 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 299g|
|Protein 140.6g||201 %|
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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: 2561
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