Scrub the mussels well, remove the beards and store in cold water until required. Heat the oil in a paella pan or large flameproof casserole. Add the onion, fennel and garlic and cook over a moderate heat for 5 minutes. Add the saffron and stock and stir until it boils. Cook the chicken in a hot griddle pan until the peppers mark and blacken slightly. Add to the rice mixture. Mix in the drained mussels, cover and simmer for 7-8 minutes. Stir in the prawns, squid and peas and cook for 2 minutes. Serve with a leafy salad and chopped parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (852g)|
|Recipe Makes: 3|
|Calories from Fat: 159 (21%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 287.6mg||88 %|
|Sodium 1918.1mg||66 %|
|Potassium 2744.2mg||72 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 50.5g|
|Protein 87g||124 %|
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Calories per serving: 766
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