Recipe courtesy of Carlos Rodriguez

Las Culebrinas' Paella

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 30 min
  • Cook: 50 min
  • Yield: 4 to 8 servings
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8 cups water

2 cups white wine

1 1/2 medium onions, diced

2 green bell peppers, seeded and diced

2 tablespoons garlic, minced

1/2 cup tomato paste

1/3 cup canned peeled tomatoes

1/2 teaspoon black pepper

5 bay leaves

1/3 cup salt

1 tablespoon yellow food color

1/4 cup olive oil

2 cups beer

10 ounces medium shrimp

10 ounces medium scallops

10 ounces cubed firm-fleshed fish

10 ounces cleaned squid bodies, cut in large rings

10 ounces boneless chicken breast, cut in strips

1 1/4 cups long grain rice

1 1/4 cups Valencia rice

4 mussels

2 lobster tails, cut in half lengthwise


  1. Preheat the oven to 400 degrees F. Combine all the ingredients, except for the mussels and lobster, into a large cooking pot and stir well. Cook on stovetop over high heat for 15 minutes. Add the mussels and lobster, cover, and place in the oven for 35 minutes. Uncover and serve.
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