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A Diana Henry recipe. Seafood with pork is a very Iberian pairing. The sweetness of one plays very well off the fatty saltiness of the other. You could use dry cider here, as they would in parts of northern Spain, instead of white wine.
Per serving: 472kcals, 24g fat (1.7g saturated), 33.7g protein, 10.8g carbs, 3.9g sugar, 3.5g salt
This salty, sweet Spanish-influenced dish deserves a sprightly young rosado, perhaps from the Navarra or Rioja regions.
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