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Suggest a better descriptionIn 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 | ||
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Calories: 536 | ||
Calories from Fat: 270 (50%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 536
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