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Showing only recipes by “Jeff Koehler.”

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7797
chicken-stock

Chicken Stock

Use a cleaver to chop up the chicken. For a stock that is lower in fat, let cool, refrigerate until well chilled, and scrape off the acc...

7798
the-original-valencian-paella

The Original Valencian Paella

Paella valenciana does not have a precise recipe–it was born in the fields and not in a chef’s restaurant kitchen–but there is an accept...

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7802
fishermans-paella

Fisherman’s Paella

This paella celebrates the flavors of Spain’s coasts, mixing both shellfish and fish. Monkfish, with its sublime flavor and firm flesh, ...

7805
paella-with-rabbit-and-artichokes

Paella with Rabbit and Artichokes

Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into t...

by Jeff Koehler

7806
paella-with-wild-mushrooms

Paella with Wild Mushrooms

This paella changes each time it’s made, depending on what kinds of mushrooms can be found either in the woods or in the market. Autumn ...

7808
spring-paella

Spring Paella

This paella is a sibling of the Paella valenciana from the huertas, the irrigated orchards and fields around Valencia. In spring they ar...

7810
vegetable-stock

Vegetable Stock

This is a good stock to have on hand if there are vegetarians in your family.

7812
rice-with-sardines

Rice with Sardines

The humble sardine can be sublime, as this dish demonstrates. It’s best when the fish are running. In Spain their peak falls de Virgen a...

7814
fish-stock

Fish Stock

Each 1 pound of fish heads and bones, plus some vegetables, makes 4 cups of rich, tasty stock. Avoid vigorously boiling the fish; the go...

7815
rice-with-chicken

Rice with Chicken

Rice dishes often draw on various, sometimes disparate, flavors. Not this one. This is rice cooked with chicken. No seafood, rabbit, or ...

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