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Squid and Shrimp Risotto
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- 15 large shrimp
- 3 garlic cloves, divided
- 3 oz extra virgin olive oil, divided
- 28 oz water
- 6 oz red onion, quartered
- 10 ½ oz squid, sliced into rings (½ in.)
- 2 oz white wine
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 pinch saffron threads
- 9 oz Arborio rice
- 1 tsp salt
- per 1 portion
- 558 kJ / 133 kcal
- 6.4 g
- 14 g
- 5.8 g
- 0 g
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