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      RECIPE TITLE "Paella" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields4 servings time---difficultyeasy

      RECIPE INGREDIENTS

    1 Chicken broiler, cut up
    2 Cloves garlic
    1/4 Cup Oil
    1 Pound Raw shrimp
    4 Sliced tomatoes
    1 Pound Peas
    12 Artichoke hearts
    1−1/2 Cup Brown rice
    6 Strands saffron
    1 Cup Onion, diced
    1 Green bell pepper, diced
    1 Red bell pepper, diced
    1 Teaspoon Paprika
    1 Cup White wine
    2 Cup Water

      RECIPE METHOD

    Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, sauté rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.


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    Delicioso!: The Regional Cooking of Spain Spain might seem like neighboring suburbs thanks to this author's wonderful culinary introduction to each of Spain's seven regions. Sidebars delight and inform about such topics as the saltiness of salt cod, the anonymity of Spanish sherry wine vinegar, the diversity of gazpacho, and the versatility of the tortilla-cum-potato omelet. Readers will find more than 400 simple but authentic dishes to re-create.


     

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