On the day Chef Jose Luis Sanchez Munoz and Brook Lodge Executive Chef John Merucci got together at Brook Lodge, they cooked a traditional paella with shrimp and chicken on a portable burner on the rear driveway. They also talked about how to make the paella true to the cultural traditions of Munoz's Valencia, a longtime rice-growing region where paella first emerged.
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Recipe
• Paella you can cook at home
Photo galleries
• See more photos like this from the Kalamazoo Gazette
Recipe
• Paella you can cook at home
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