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Print this Recipe    Paella 16

Paella Allioli
Serves 6 to 8

1 onion, chopped fine
2 garlic cloves, peeled and minced
1 large green bell pepper, sliced
3/4 cup olive oil
1 1/4 pounds chicken, cut into serving pieces
1 crab, broken into pieces
1 lobster tail, cut into pieces
1/4 pound fresh fish (such as swordfish, mahi-mahi or corvina)
1/4 pound chorizo sausage
4-5 fresh clams
1/2 can tomato paste
1/2 jar pimentos, drained
11/4 tablespoons salt
1/2 teaspoon pepper
11/2 teaspoon pepper
11/2 teaspoons vinegar
1 bay leaf
2 cups dry white wine
2 cups fish stock
1 pound Valencia-style rice

Preheat the oven to 300F. In a paella pan, saute onion, garlic,
bell pepper and chorizo sausage in oil over moderately high heat
until golden.

Add raw seafood and fish and cook, stirring occasionally, until
slightly golden. Add fresh clams, tomato paste, pimentos, salt,
pepper, vinegar, bay leaf and wine, and bring to a boil. Add stock
and chicken and simmer until chicken is soft. Add rice, and return
to a boil. Cook on stove for 5 minutes, and put in oven. Bake for
30 minutes or until rice is soft.


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