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I make paella once every couple of years. My recipe of choice is from "The French Chef Cook Book" by Julia Child. I think the book is out of print. I prefer rice less "al dente" and a little soft. I don't have a dedicated paella pan. I use the large shallow caserole from Le Creuset.


Lynn,not only are these wonderful pictures(love the one of you and Sandi,and glad to see Nicole again!)but,wow!that gigantic paella blows me away!Absolutely gorgeous and there is no doubt it tasted every bit as sensational!
One of my earlier attempts at this delight had a goodly amount of L'Huitre white wine substituted for both the chicken and fish stock.Everyone had a great time,even though I confess that by evening's end,details(such as clean up) became a bit blurry.(glad it's not now,would be A LOT blurry!)
Thank you for the wonderful recipe(and reminding me of happy memories!)

Judy Klinck

Hi, Lynn,
Just went back and re-read this post. SO glad we happened to be there a few years ago when Nicole made paella! It was quite an experience!

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