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The Empty Lunch Pail


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¼ cup extra virgin olive oil

¼ pound chorizo, sliced ¼-inch thick

1 onion, chopped

6 garlic cloves, chopped

½ tablespoon saffron

1 teaspoon turmeric

3 cups short grain rice

8 cups chicken stock

2 cups green peas

1 pound striped bass fillet, cut into 8 pieces

18 large shrimp, peeled and deveined

1 pound mussels, rinsed and beards removed

2 dozen cockles, scrubbed

1 red pepper, roasted, peeled and cut into ¼-inch julienne

¼ cup chopped parsley


1 lemon, cut into 8 wedges

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