Seafood Stew With Peas - 21g Carbs, 4g Fiber
6 ounces pancetta, thickly sliced
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
3/4 cup white wine
1 pinch saffron
1 pound shelled peas
1 1/2 pounds Manila clams
1 pound squid
Chop the pancetta and cook it in the olive oil in a large skillet over medium heat until the fat is rendered and the pancetta crisps, about 10 minutes.
Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the wine and saffron and cook until the wine reduces slightly, about 5 minutes.
Add the peas and cook just until they begin to soften and lose their starchy taste, 3 to 5 minutes. Add the clams, raise the heat to high and cook, covered, until they just begin to open, about 3 minutes. Slice squid body into rings and halve tentacles. Add the squid and cook just until it firms, about 3 minutes. Serve immediately.
Makes 4 to 6 servings.
Calories 394, Fat 12 g, Carbs 21 g, Sodium 295 mg, Fiber 4 g.
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