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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in large saute pan or paella pan. Chop onion and garlic and add to the pan. Saute until the onion is translucent. Slice chorizo and add to pan. Fry until golden. | 2. If you have 11 ounces of small squid, add them whole; otherwise, cut the larger squid into rings and chop tentacles. Add squid to pan and saute for 2 minutes on high heat. | 3. Seed and slice the bell pepper. Seed and dice the tomatoes. Add both to the dish and simmer gently for 5 minutes. Add broth and wine. Stir well and bring to a boil. | 4. Add rice and saffron. Season to taste with salt and pepper. Spread the rice and other ingredients in an even layer across the pan. Bring liquid back to a boil, then lower the heat and simmer for 10 minutes. | 5. Add peas, prawns, mussels and clams, stirring gently to incorporate. Cook for another 20 minutes until rice is tender and the shellfish has opened. Discard unopened shells and add more broth if the dish seems dry. | 6. If you're looking for a restaurant that serves this dish please go to https://appetti.com. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish onion	1			-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	2			-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
grain rice	1	cup		-	-	-	-
shrimp	12		cooked	-	-	-	-
mussel	1			390.0969	16.7379	53.9785	10.1607
clam	1			292.6837	12.1498	49.9264	3.2672
salt pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.