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By Carine Leconte, Celine Deparis, Inna Millet

Bagues Etincelantes КНИГИ ; ХОББИ и РЕМЕСЛА Название: Bagues Etincelantes Автор: Carine Leconte, Celine Deparis, Inna Millet Издательство: EsiГод: 2007 Формат: PDFСтраниц: forty seven Язык: французский Размер: 19,58 МбКнига по бисероплетению. Создание украшений.Скачать - Bagues Etincelantes .com sixty eight

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Edu (Katja Stokley) Source: Craig Claiborne's _The New New York Times Cookbook_. PAELLA ====== Heat 1/4 cup olive oil in a paella pan or a wide, shallow, heatproof casserole. ] When it is very hot, add 4 cloves thinly sliced garlic and cook until it is golden brown. Discard the garlic. Add 3/4 cup chopped onions, and cook about three minites. Add 1 1/2 cups unpeeled, cored, cubed tomatoes, and cook, stirring for about 5 minutes. Add 3 sliced chorizos, and cook for about 1 minute. Add 2 cups raw shelled shrimp and cook until they turn bright red.

Stir in the uncooked rice and saute 3-5 min. Add the hot clam juice and mix well. Cook over moderate heat, uncovered, for 5 min without stirring. 5. Stir in the chorizo, squid, crabmeat and fish. Pat the entire top into a flat, even, but still loose surface. Arrange the shrimp, scallops, and artichokes, and press into the rice. Bake uncovered for 15 min, or until shrimp/scallops are just cooked. 6. Arrange and press the clams/mussels, open side up, into the rice. Sprinkle the peas over the top.

When the ham is very hot, add the onion. When the onion is transparent, add the rice and stir the grains until they are well coated with butter. When the rice glistens, start adding the hot stock a ladleful at a time. Allow the first ladleful to be absorbed before adding the next, but do not let the rice dry out. Season with salt and pepper and, when the rice is half-done (about 10 to 12 minutes), add the peas. Continue adding the stock and continue stirring. html (1 of 5) [12/17/1999 11:16:54 AM] COLLECTION: Risottos (about 25 minutes), add the parsley and Parmesan.

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