Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 4 of 6 · from the scan, no model involved
2 tablespoons olive oil 2 medium onions, chopped 1 clove garlic, minced 1 bay leaf 1/2 teaspoon crushed red pepper 1/4 teaspoon saffron 1 (13 1/2-ounce) can chicken broth 1 cup rice 1 tomato, peeled and chopped 1 (10-ounce) package frozen green peas 1 cup sliced green olives 1 (4-ounce) jar pimiento, sliced Wash chicken and pat dry with paper towels; sprinkle with paprika, salt and pepper. Heat olive oil in a 4or 6-quart pressure cooker. Brown chicken a few pieces at a time; set aside. Saute onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes at 15 pounds pressure. Cook pressure cooker at once. Do not attempt to remove cover until pres
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