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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. boil the cockles until all the shells are opened, and keep the water. | 2. Heat the oil and fry all the ingredients except the cockles and rice. | 3. Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens. | 4. add the cockles. | 5. place the pan on a hot plate and cook slowly until rice is tender. | 6. allow to rest for 20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1/4	cup		448.95	0.0	0.1435	50.9835
pork	1/4			426.384	0.0	15.7739	39.7694
garlic clove	3			-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
rice	1/2			339.475	70.5312	6.9745	2.96
shrimp	1/2		shelled	160.9337	2.0627	30.8494	2.2893
chicken	1/2			-	-	-	-
chorizo sausage	100			12899.25	52.731	683.235	1084.9545
green pepper	3		sliced	89.4	20.7408	3.8442	0.7599
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
bay leaf	1			-	-	-	-
salt pepper				-	-	-	-
water	1			0.0	0.0	0.0	0.0
pork sausage	2		chopped	2095.5992	0.0	135.6243	168.3737
squid	1/2	cup	chopped	-	-	-	-
crawfish	1/2	cup	chopped	-	-	-	-
artichoke heart	3			-	-	-	-
cockle	1/4	kg		-	-	-	-

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