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paella camarguaise
paella, Arles style
Made with the local riz grown in the big Rhône delta, paella camarguaise (or paella gitane) has many of the same ingredients as the better known Spanish version with chicken, mussels and prawns and saffron, but it’s creamier and more risotto-like.
Text © Dana Facaros
Image by traiteur camargue