Directions:
- In a small dish, soak the saffron in 1 tablespoon of water for 20 minutes.
- In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions, bell peppers and jalapenos and cook stirring until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the turmeric, mustard and saffron and stir to combine. Add the wine and cook for 2 minutes. Add the stock and potatoes and bring to a boil. Boil for 5 minutes. Lower the heat to a simmer and add the tomatoes. Cook for 20 minutes. Add the shrimp and simmer until cooked through, about 4 minutes. Season with salt and freshly ground black pepper, to taste. Stir in the cilantro and remove from the heat.
- Ladle the stew into bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3575.79 Kcal (14971 kJ) | ||
| Calories from fat | 1141.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.8g | 195% | |
|---|---|---|---|
| Cholesterol | 1012.16mg | 337% | |
| Sodium | 6062.7mg | 253% | |
| Potassium | 478.85mg | 10% | |
| Total Carbs | 415.62g | 139% | |
| Sugars | 349.59g | 1398% | |
| Dietary Fiber | 15.98g | 64% | |
| Protein | 164.54g | 329% | |
| Vitamin C | 58.8mg | 98% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 21.9mg | 122% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 663.17 Kcal (2777 kJ) | ||
| Calories from fat | 211.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.52g | 195% | |
|---|---|---|---|
| Cholesterol | 187.72mg | 337% | |
| Sodium | 1124.4mg | 253% | |
| Potassium | 88.81mg | 10% | |
| Total Carbs | 77.08g | 139% | |
| Sugars | 64.84g | 1398% | |
| Dietary Fiber | 2.96g | 64% | |
| Protein | 30.52g | 329% | |
| Vitamin C | 10.9mg | 98% | |
| Vitamin A | 0.3mg | 51% | |
| Iron | 4.1mg | 122% | |
| Calcium | 13mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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