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Quick and Easy Paella
May 26, 2015

This base paella recipe was fantastic. The use of shrimp stock from the skins I think was the most important thing and a technique I'm happy to add to repertoire. I didn't bother with the saffron and ended up using long grain rice which resulted in a different cooking time. I also used andouille sausage which I think was perfect. I will be adding this recipe to my list of dinner meals and will likely add mussels, clams, and squid in the future.

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