|
23
lb
prawns
(preferably in their shells)
4 14
cups
fish stock
1
pinch
saffron
(20 threads)
6
tbsps
olive oil
1 12
spanish onions
(finely chopped)
1
green pepper
(seeded and finely chopped)
2
sweet peppers
(noras dried, seeds and stalks removed broken into small pieces and covered with boiling water or 1 teaspoon sweet paprika)
5
garlic cloves
(finely chopped)
|
12
tsp
fennel seed
12
lb
spanish rice
(calasparra, short grain, arborio)
2 12
ozs
white wine
23
lb
fish fillet
(monk, trimmed and cut into 34 inch pieces)
2
squid
(size of your hand cleaned and scored)
2
tbsps
flat leaf parsley
(roughly chopped)
1
lemon
(cut into wedges)
|
|
Amount Per Serving
|
Calories
2453
|
Calories from Fat
897
|
% Daily Value *
| Total Fat
100
g
|
153%
|
| Saturated Fat
11
g
|
57%
|
| Trans Fat
|
0%
|
| Cholesterol
481
mg
|
160%
|
| Sodium
2
g
|
84%
|
| Total Carbohydrate
231
g
|
77%
|
| Dietary Fiber
17
g
|
70%
|
| Sugars
17
g
|
Protein
146
g
| Vitamin A
|
148%
|
| Vitamin C
443
mg
|
738%
|
| Calcium
402
mg
|
40%
|
| Iron
15
mg
|
83%
|
| Potassium
5
g
|
19%
|
|
