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Ingredients
- 85 g d'huile d'olive
-
300
g de calamars, coupés en morceaux (2 cm)
or 300 g d'anneaux de calamar crus - 8 crevettes crues, non décortiquées
- 200 g de vin blanc
- 350 g d'eau
- 500 g de moules fraîches, préalablement nettoyées
- 200 g d'oignons, coupés en morceaux (2 cm)
- 3 gousses d'ail (dont 2 émincées)
- 1 c. à café de poudre de paprika
- 1 - 2 pincées de pistils de safran
- ½ c. à café de colorant alimentaire rouge (optional)
- 50 g de tomates en dés, en conserve
- 1 c. à café de pulpe de piment choricero
- 300 g de riz blanc à grain court
- 1 - 2 pincées de sel
- Nutrition
- per 1 portion
- Calories
- 2985.8 kJ / 713.6 kcal
- Protein
- 34.2 g
- Carbohydrates
- 74.6 g
- Fat
- 25.6 g
- Saturated Fat
- 3.9 g
- Fibre
- 1.3 g
- Sodium
- 556.6 mg
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