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The Boston Globe

Food & dining

Recipe for paella stew

Serves 8

The timing of this dressy dish isn’t as delicate as a regular paella. In this version, you roast chicken thighs or drumsticks and turkey or chicken sausage before simmering them briefly in a sauce thick with leeks, yellow peppers, Spanish pimenton, and hot paprika. Make the sauce in advance and add the fish just before serving. Ladle over shallow bowls of white rice.

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