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Spanish Seafood Stew with Yellow Rice & Spicy Chorizo

yield: 3 total time: 60 minutes
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Ingredients

  • 1 pound shrimp large head-less, unpeeled
  • 1/2 pound squid small, with head cleaned and cut
  • 5 pieces clams washed and cleaned
  • 10 pieces mussels wash and cleaned
  • 2 pieces crabs cut in half after half-cooked
  • 1/2 pound chorizo spicy, no casing
  • 5 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 1 carrot big, diced
  • 1 red bell pepper diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 1/2 tablespoons rosemary fresh or dry
  • 1 tablespoon lemon zest
  • 1 1/2 cups broth shrimp, or clam juice or water
  • 1/2 cup white wine
  • 1 1/2 teaspoons smoked paprika
  • 1/2 can garbanzos drained
  • 3 tablespoons Italian parsley
  • salt
  • pepper to taste
  • 9 ounces yellow rice 1 package Vigo Saffron

Nutrition

  • Calories : 1170 calories
  • Carbohydrate : 108 grams
  • Cholesterol : 475 milligrams
  • Fat : 44 grams
  • Fiber : 9 grams
  • Protein : 75 grams
  • SaturatedFat : 12 grams
  • Sodium : 2180 milligrams
  • Sugar : 6 grams
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