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Al Dente's Shellfish Paella in a Clay Casserole




  1. Heat oil in a shallow clay casserole or large skillet. Add onions and sauté slowly over low heat, adding tomatoes, peppers, chistorra, chicken, squid, clams, shrimp, mussels and saffron.
  2. Add rice and chicken broth. Cook for about 25 minutes.
  3. Let stand for 10 minutes before serving.

Source: Al Dente's, Scottsdale, Arizona


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