John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew. “The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the pimentón,” he wrote. He drew inspiration from the stew, making his own version at home and bringing this recipe to The Times in 2010.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 serving (596g) | ||
Recipe Makes: 6 servings | ||
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Calories: 178 | ||
Calories from Fat: 42 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 349.9mg | 12 % | |
Potassium 460.4mg | 12 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 14.6g | ||
Protein 7g | 10 % | |
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: 178
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