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Saute onions, pepper, and celery. Add shells and cook for 5 minutes. Add white wine and tomato sauce. Add water and simmer for 45 minutes. Strain and reserve stock. For Rice: Saute onions, peppers, and add roasted peppers. Add rice and saute until translucent Add seafood stock, crabmeat, and saffron cook for about 15 minutes at low heat. Add lobster, shrimp, and sweet peas. Heat 3 minutes before serving Yield: 4 servings NOTES : Recipe Courtesy of Alex Garcia, Exec. Chef, Calle Ocho, NYC Recipe by: IN FOOD TODAY SHOW #INC309
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