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Paella

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Artist: _
Categories: Poultry, Spanish, Western European
Yield: 12
Rating: no rating.
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Ingredients:
PHILLY.INQUIRER
3 lbsChickens, 2 cut up
2 lbsShrimp, raw
Salt and pepper
2 cupLong grain rice
2 Garlic cloves, minced
4 cupChicken broth
4 tbspOlive oil
1/4 tspSaffron
1 1/2 lbsSweet Italian sausages
48 Med.mussels
6 Lobster tails, halved
Procedures:
1Parboil and slice the sausages.
2Peel and devein the shrimp.
3Salt and pepper the chicken.
4In a large pan with a lid, saute the garlic in the oil Add the chicken and brown it.
5When it is almost done, in about 20 minut add the sausage and cook for 5 minutes.
6Then add the lobsters, cook for 10 minutes; add the shrimp then and coo 5 minutes more.
7Put the rice in the pan, stir the saffron into the liquid, and pour it over the rice.
8Stir well and put the lid on the pan.
9Cook it all slowly until the rice is tender.
10Finally add the mussels and cover the pan again to steam them open
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