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Paella

By Jan Buhrman

Perfect for beach dinner parties, paella is terrific because it feeds a crowd, is fun to cook and is easy to serve straight from the pan. I love paella served with a chilled dry rosé from Navarra or Rioja. I wait until the fire has a slow glow with a light flame. I add...

Paella Stock

By Jan Buhrman

The key to a great, rich paella stock is to start with a chicken carcass. 1 chicken carcass 1 lb. mussel shells 36–48 shrimp shells 3 lb. leeks 1 lb. carrots 1 lb. celery A few bay leaves 3 gallons water 1 bottle (750 ml) Sauvignon Blanc 1 cup (or about 2 medium) onions,...

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