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These have a delicate texture and a wonderful savory taste They’re a little tricky to turn, as they can fall apart Don’t make them too thick and use an offset spatula, and it will be easier for you
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A simple, crispy wonton recipe filled with shrimp and pork.
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cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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