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Ingredients
- 300 g squid rings
- ½ lemon, zest (no white pith) and juice
- 3 garlic cloves
- 15 g extra virgin olive oil, plus 1 tablespoon extra to fry
- 2 tsp smoked paprika
- 350 g leek, trimmed, white part only, cut into slices
- 350 g capsicum, deseeded and cut into slices
- 150 g doongara rice, brown (see Tips)
- 500 g water, plus 2 tablespoons to fry
- 2 tsp Vegetable stock paste, salt-free (see Tips)
- 1 pinch saffron threads
- 500 g pipis
- 2 sprigs fresh basil, leaves only, to garnish
- 1 lemon, cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 1312.5 kJ / 315 kcal
- Protein
- 25.5 g
- Carbohydrates
- 30.8 g
- Fat
- 8 g
- Saturated Fat
- 1.5 g
- Fibre
- 5.8 g
- Sodium
- 422.5 mg
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