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Ingredients
- 10 g fresh parsley leaves
- 2 garlic cloves
- 150 g onions, quartered
- 40 g olive oil
- 40 g coconut oil
-
200
g raw squid rings
or whole baby squid, cleaned, cut in pieces - 200 g fresh octopus, cleaned, cut in pieces (2 cm)
- 1 - 2 pinches saffron threads, to taste
- 200 g raw, medium-sized prawns, peeled, deveined
-
200
g fresh mussels, cleaned, debearded
or cockles - 320 g risotto rice (e.g. arborio, Carnaroli)
- 160 g tomatoes, cut in pieces (3 cm)
- 80 g dry white wine
- 730 g water
-
2
tsp fish stock paste
or vegetable stock paste - 2 - 3 pinches ground black pepper, to taste
- 1 lemon, cut in wedges, for serving
- Nutrition
- per 1 portion
- Calories
- 2823 kJ / 674.7 kcal
- Protein
- 34.5 g
- Carbohydrates
- 76 g
- Fat
- 23.4 g
- Saturated fat
- 10.9 g
- Fiber
- 1.7 g
- Sodium
- 581.6 mg
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