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Ingredients
  • 4 cups chicken stock
  • ½ teaspoon saffron threads
  • 3 tablespoons extra-virgin olive oil
  • 6 ounces chorizo, sliced
  • 6 ounces merguez (lamb sausage), sliced
  • 6 ounces garlic sausage, sliced
  • 1 large onion, finely chopped
  • ½ cup red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Spanish smoked paprika
  • 1 ½ cups Spanish short-grain rice
  • ½ cup tomato purée, fresh or canned
  • Salt
  • Freshly ground black pepper
  • ½ tablespoon chopped flat-leaf parsley
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