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Ingredients
US|METRIC
8 SERVINGS
- 7 1/4 cups shrimp stock (recipe follows)
- 1 tsp. saffron threads
- 1/8 cup olive oil (don’t use extra-virgin—the sweet flavors will be ruined by the heat)
- 8 chicken thighs (bone-in and skin-on, please!)
- 2 onion (small, diced)
- 4 cups arborio rice
- 4 cloves garlic (smashed and minced)
- 1 dash fish sauce (really, a tiny dash is all that is required)
- 1 lb. andouille sausage (cut into ½ inch chunks)
- 2 tsp. spanish paprika
- 1 glass dry white wine
- 1 can stewed tomatoes (diced, the stewed part here is important)
- 1 cup frozen peas
- 1 jar pimento (or slices)
- 1 lb. peeled shrimp (but buy the ones with heads and shells on for the stock)
- 1 lb. clams (or mussels)
- 16 oz. monkfish (cuts of, I buy the 4 ounce fillets and cut them myself)
- 1 bunch parsley (roughly chopped)
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NutritionView More
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1240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1240Calories from Fat520 |
% DAILY VALUE |
Total Fat58g89% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol345mg115% |
Sodium1020mg43% |
Potassium1430mg41% |
Protein80g |
Calories from Fat520 |
% DAILY VALUE |
Total Carbohydrate89g30% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A50% |
Vitamin C90% |
Calcium10% |
Iron90% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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