Paella Baja-Style Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 1/2 cups green Spanish olives, pitted

1/2 cup roughly chopped curly parsley

1 1/2 cups diced beef fillet

2 1/2 cups converted rice

2 cups diced pork loin

Salt and freshly ground black pepper

8 serranos, whole

1 cup peas

2 cups diced chicken breast, boneless and skinless

1 cup Sauvignon Blanc

1 tablespoon tarragon

1 1/2 cups diced sea bass

16 shrimp, medium size, peeled, deveined

1/2 pound green asparagus, trimmed

1 1/2 cups halved artichoke hearts

1/4 cup olive oil, plus 1/2 cup

6 cloves garlic, chopped

1/2 tablespoon saffron, steeped in hot chicken stock for 15 minutes

8 baby squid, cleaned but left whole

1 teaspoon herbes de Provence

1 cup diced white onion

1 red bell pepper, ribs, and seeds removed, cut in to 1/3 by 1/3 by 2-inch long batons

1 cup chopped baby clams

3/4 teaspoon turmeric

6 cups chicken stock

4 tablespoons white sesame seeds

1 teaspoon Hungarian paprika

1 1/2 cups diced tomato

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