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2 servings
1 h active time
1 h total time
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Original
1 lb cleaned and deveined | |
1 Tbsp | |
1 cup | |
2 cups | |
3 Tbsp | |
1⁄2 | |
0.3 cup | |
2 thinly sliced | |
1 lb cleaned and cut into rings |
Important: We could not account for the following ingredients:
1 Tbsp | |
1 cup | |
2 cups |
Amount per serving
Daily %
Calories
691
35%
Total Fat
27 g
34%
Cholesterol
841 mg
280%
Sodium
1261 mg
55%
Total Carbohydrates
38 g
14%
Fiber
2.6 g
9%
Total Sugar
12 g
Proteins
71 g
142%
Calcium
248 mg
19%
Iron
3.3 mg
18%
Potassium
1228 mg
26%
Vitamin D
0.23 mcg
1%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Heat stock with 2 cups of water.
- 2Heat up paella pan. Add a little olive oil to the hot pan, prepare the pan by wiping a wedge of onion on the surface of the pan. Add the rest of theolive oil. Add onion and garlic, sauté until onion is translucent. Add sliced saute for a few minutes. Remove squid from pan and set aside.
- 3Turn up the heat. Add rice to the pan and toast for a few minutes, add squid ink, mix well. Add tomato sauce.
- 4Pour in boiling hot broth and squid, distribute squid and rice evenly at the bottom of the pan. Cook on high heat for 8 mins.
- 5Turn heat down to mid-low, cook until the liquid thickens and the pan is full of bubbles. Put the shrimps on the top of the rice.
- 6Keep cooking until all liquid has been absorbed.
- 7Turn heat up to mid-high to create scorched rice at the bottom, take care to move the pan around to ensure even cooking.
Published by Jing Huang