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Throw in the onion, red pepper, garlic, chorizo, paprika, and cayenne. Cook until the pepper and onion are soft and the chorizo is browned about 5 minutes. Season with salt to taste.
3 28-ounce cans peeled whole tomato, drained, trimmed, and squished with your hands; 1 / 4 cup extra-virgin olive oil, plus a few glugs for finishing; 7 medium clove garlic, thinly sliced
mussels & fresno chilies: Tiffany Derry L; 6-9 goat leg & tamarind: Brooke Williamson L; 16-18 L; 29-34 Ayaka Guido Frank Prisinzano chorizo & clams: Michael Voltaggio W; 8-4 rib eye steak & jalapeño: Brooke Williamson L; 6-10 savoy cabbage & Lapsang tea: Tiffany Derry W; 14-13 W; 28-27 Kaleena Bliss Hillary Sterling ahi tuna & capers: Tiffany ...
This recipe takes a note from our classic creamy Tuscan chicken, but made vegan-friendly while still maintaining the creaminess you know and love. Get the Creamy Tuscan Vegan Pasta recipe .
Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the mussels and set aside, reserving the cooking liquid.
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