Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Seed | 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
- =
- 375 ml chicken stock
- 2 teaspoons ground turmeric
- 300 g medium grain rice
- 2 tablespoons olive oil
- 4 whole calamari, cut into rings
- salt and pepper
- 1 chorizo sausages, sliced
- 12 black mussels, cleaned,debearded
- 125 ml white wine
- 12 medium prawns, cooked (shrimp)
- lemon wedges, to serve
- Salad
- 1 lebanese cucumbers, peeled,halved lengthways,seeds removed,sliced
- 2 cups wild rocket
- 1/2 cup green onions, sliced
- 240 g cherry tomatoes, halved
- 2 tablespoons flat leaf parsley, chopped
- Dressing
- 120 ml olive oil
- 60 ml lemon juice
- 1 teaspoon sweet paprika
- =
Directions
Place chicken stock in a skillet with ground turmeric, salt and rice.
Bring to boil and simmer for 8-10 minutes or until rice is cooked.
Drain well and cool.
Heat 1 tablespoon of olive oil in a skillet over high heat.
When pan is very hot, add the calamari rings and fry for about 1-2 minutes or until just cooked.
Season with salt and pepper and remove from the pan.
Wipe pan clean then return to heat adding remaining tablespoon of oil.
Fry slices of chorizo sausage until crisp, then remove from pan.
Place the mussels in a saucepan with the white wine and cover with a lid.
Place over high heat and bring to the boil.
Cook for 3 minutes, shaking the pan occasionally, removing each mussel as it opens.
Discard any that do not open.
Make the dressing by combining the oil, lemon juice and sweet paprika, season with salt and pepper.
In a large bowl, mix together rice, prawns, calamari, chorizo and mussels.
Fold through all the salad ingredients and pour the dressing over.
Serve with lemon wedges.