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1 hrs 30 mins
My mother gave me a beautiful copper paellera pan and this recipe, from William Sonoma, is just the perfect dish to try it out. Paella takes its name from the two-handled shallow pan, called a paellera, in which it is customarily cooked. The dish originated in Valencia, Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe, the snails are replaced with shrimp.
Units: US | Metric
Serving Size: 1 (434 g)
Servings Per Recipe: 6
The following items or measurements are not included: