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Ingredients
  • 1 tablespoon olive oil
  • ¼ cup (about 12 oz) Spanish chorizo, cut into small dice
  • 1 poblano pepper, stem and seeds removed, cut into large dice
  • 1 red bell pepper, stem and seeds removed, cut into large dice
  • 1 large shallot, peeled and cut into thin rings
  • 6 to 8 ounces sofrito (recipe below)
  • 4 ounces bomba rice
  • 1 batch soffrito, see recipe below
  • 2 teaspoons pimentón
  • 2 cups chicken stock
  • 2 duck eggs
  • 1 lemon
  • subheading: For sofrito:
  • ½ cup vegetable oil
  • 2 white onions, peeled and cut into medium dice
  • 3 cloves garlic, chopped
  • 8 ounces canned tomato sauce
  • 2 cups water (plus more as needed)
  • subheading: Equipment needed:
  • or 10-inch paella pan
Steps
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