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Pasta Paella

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)163.5056
Energy (kCal)1262.7047
Carbohydrates (g)59.3221
Total fats (g)39.5985
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in large skillet over medium-high heat. | 2. Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes). | 3. Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes). | 4. Stir in broth and tomatoes, including the juice and bring to a boil over high heat. | 5. Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams. | 6. Cover, reduce to medium heat and cook for 5 minutes. | 7. Add shrimp, fish, and peas evenly over pasta. Cover and cook until clams have opened and fish is opaque at the center (5-8 minutes longer). | 8. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom (2-4 minutes). Add salt to taste. | 9. Garnish with lemon wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    angel hair pasta 8 ounces 201.7333 0.0 44.88 1.1333
    onion 1 peeled chopped 64.0 14.944 1.76 0.16
    garlic clove 3 peeled minced 201.7333 0.0 44.88 1.1333
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    chicken broth 1 1/2 1/2 fat-free 117.18 2.835 16.7076 3.9312
    tomato 14 1/2 ounces canned diced 94.5456 20.9644 4.9328 0.8221
    artichoke heart 8 ounces thawed frozen 201.7333 0.0 44.88 1.1333
    clam 1 scrubbed 292.6837 12.1498 49.9264 3.2672
    shrimp 1/2 peeled deveined rinsed 1.775 0.0228 0.3402 0.0252
    halibut 1/2 lb skinned rinsed cut 206.2671 0.0 42.0694 3.0147
    pea 1 cup 41.16 7.399 2.7439999999999998 0.196
    salt - - - -
    lemon wedge 201.7333 0.0 44.88 1.1333

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



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