In a large, heavy saucepan, over medium-high, begin heating enough oil to measure a depth of 1 and one-half inches. Add a deep-fry thermometer. The oil is ready when it reaches 115 to 125 degrees. Work in batches, using about 1 tablespoon batter for each fritter. Fry fritters until golden, turning occasionally, about 5 minutes. Use a slotted spoon to remove first batch of fritters to prepared baking sheet and place it in the oven to keep warm. Continue frying until all batter is used up. (You'll be making about 32 fritters.)

When ready to serve, remove to an attractive platter, garnish with some fresh chives and offer suggested dunks on the side.


Pronounced "pie-AY-ya," this is as nice a one-pot dinner as you can find anywhere. A paelleria (pan) is ideal for this dish; mine is red inside and black outside. But you can use a large, deep, oven-proof skillet as this dish is plenty colorful as it is. Don't forget salad (suggested above). If you must have bread, a lovely, fresh baguette will work well.

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2 tablespoons olive oil

2 large red bell peppers, in 1/4 inch strips

3/4 pound haricots verts, trimmed, steamed al dente, cut into 1-inch pieces

2 (10-ounce) packages frozen artichoke hearts, thawed, quartered

The rice

2 dozen little neck clams, scrubbed

2 dozen small mussels, scrubbed, de-bearded if necessary

2/3 cup dry white wine

2 pounds boneless, skinless chicken "fingers," trimmed

2 tablespoons olive oil

1 large Spanish onion, chopped

3 cloves garlic, minced

2 tablespoons Spanish paprika

1 1/2 teaspoons saffron threads softened in one-fourth cup warm water

2 1/2 cups medium-grain rice