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|Olive oil||1⁄2 Cup (8 tbs)|
|Pork||1⁄2 Pound, cut into pieces|
|Chicken||1 , cut up|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Uncooked ham||1⁄4 Pound, cut into strips|
|Broth/Bouillon||4 Cup (64 tbs)|
|Uncooked rice||1 3⁄4 Cup (28 tbs)|
|Green peppers||2 , cut into strips|
|Tomatoes||4 , peeled and cut|
|Green peas||1 Cup (16 tbs)|
|Green beans||1 Cup (16 tbs)|
|Mussels||1 Can (10 oz) (Small Can)|
|Cooked shrimp||1⁄4 Pound|
|Canned mushrooms||2 Ounce|
|Cayenne pepper||To Taste|
Serving size: Complete recipe
Calories 6237 Calories from Fat 2720
% Daily Value*
Total Fat 300 g461.9%
Saturated Fat 68.4 g342.1%
Trans Fat 0 g
Cholesterol 1294 mg
Sodium 8124.6 mg338.5%
Total Carbohydrates 381 g127%
Dietary Fiber 48 g192.1%
Sugars 41.8 g
Protein 481 g961.3%
Vitamin A 174.9% Vitamin C 691.6%
Calcium 59.9% Iron 217.9%
*Based on a 2000 Calorie diet
Add pork and chicken: cook about 15 minutes, or until chicken is browned on all sides.
Add onion, garlic and ham; cook about 5 minutes longer.
Season with salt and pepper.
Add broth mixed with saffron and bay leaf; cook 30 minutes.
Remove bay leaf and add rice.
Cover and continue cooking 15 minutes.
Meanwhile, heat 1 or 2 tablespoons (15 or 30 milliliters) oil in a heavy saucepan and add peppers and tomatoes.
Cook about 5 minutes and add peas, beans and just enough broth or water to prevent vegetables from scorching.
Cover and cook until vegetables are tender; add to rice mixture.
Mix in the mussels, shrimp and mushrooms.
Season to taste with salt, pepper and cayenne.
Heat to serving temperature.