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Uploaded by: Fig Newton

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Ingredients

4 to 6 cups chicken stock

3 tbsp. extra virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, finely chopped

1 red pepper, seeded, ribbed and thinly sliced

1 green pepper, seeded, ribbed and thinly sliced

1 tsp. Spanish saffron, pistils only

4 links Spanish dry-cured chorizo (about 6 oz.), sliced.

2 cups white rice, medium grain

1 can (10 oz.) diced tomatoes with chilies

3 tbsp. tomato paste

2 lbs raw, peeled large shrimp

1 lb. sea scallops

Salt and pepper to taste

1/3 cup chopped Italian parsley

Lemon wedges for decoration

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