In a large Paella pan heat olive oil, add garlic, onion, lemon grass thyme, laurel and chorizo. When onion is translucent, add big shrimp for 3 min and remove them. Add calamari, saffron, olives, ink and pasta which has previosly been cut in 2 cm pieces. Then add half of the parsley, fish stock, and the small shrimp. Cover, check for pasta to be almos al dente, add stock if needed, bring to a very low simmer, add shrimp and, peppers and parsley. Serve and enjoy
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 270 (50%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 393.2mg||121 %|
|Sodium 1104mg||38 %|
|Potassium 936.2mg||25 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.3g|
|Protein 51.8g||74 %|
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Calories per serving: 536
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