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Seafood paella without shells (Arroz del señorito a la marinera - Valencia) from The Food of Spain by Claudia Roden

  • saffron
  • clams
  • garlic
  • lemons
  • onions
  • parsley
  • tomatoes
  • squid
  • shrimp
  • fish stock
  • dry white wine
  • paella rice
  • ñora peppers

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Notes about this recipe

  • Eat Your Books

    Can substitute sweet pimentón dulce for ñora peppers.

  • twoyolks on July 14, 2014

    This was pretty good but didn't really pick up the flavor or color from the paprika or saffron. I had some trouble getting the top of the rice and shrimp to cook so I covered it with aluminum foil for the last 5 minutes. I don't think that the clams added much to the paella so would consider omitting them in the future.

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