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Max Davis——Studied at the University of Amsterdam, Lives in Amsterdam, Netherlands.
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.read more >>+119962023-06-21 11:13:54
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