Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
644
Calories
34g
Protein
17g
Fat
91g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup seafood stock or clam juice
- Small pinch of crumbled saffron
- 1/4 teaspoon pimenton (smoked Spanish paprika)
- 4 to 5 ounces cleaned squid, bodies cut into 1/4-inch rings and tentacles halved lengthwise
- Kosher or sea salt
- Freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon red pepper flakes, or more to taste
- 2 scallions, white and green parts, thinly sliced
- 2 cloves garlic, minced
- 1/3 cup Arborio, Bomba, or other short-grain rice
- 4 large cherry tomatoes, quartered
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes