Heat a paella pan over medium-high heat,
n the middle of the paella pans and fry the chopped
Apart, boil seafood in plenty water.
Heat oils in Paella pan over gas or wood fire.
Fry pork & chicken, remove from pan.
Fry onions, then fry garlics.
Fry tomatoes, then green peppers, peas and green beans.
Add all remaining ingredients, except chorizo, and red peppers.
Add rice & water from sea food, test for salt.
Cover with a table cloth, and cook until rice is done.
Just before finishing cooking time, decorate with peppers & chorizo slices.
Enjoy with spanish red wine and white rolls on the side.
In paella pan or large skillet, brown chicken in oil.
Add shrimp and cook until pink.
Remove and set aside.
Keep warm.
In same skillet, saute onion and bell peppers.
Add rice, broth and tomatoes.
Bring to a boil; reduce heat, cover and simmer 25 minutes.
Add peas, seasoned salt, garlic powder with parsley, hot pepper sauce and reserved chicken and shrimp mixture.
Blend well. Heat 10 minutes.
Stir in olives.
In salad oil in large Dutch oven or paella pan, saute chicken pieces until golden brown; remove.
In same oil, saute onion and garlic.
Add chicken broth, pepper, salt, tarragon, paprika and saffron; bring to boil.
Add rice; cook covered over medium heat until 1/2 liquid absorbed.
Now, add tomatoes, shrimp, chicken and chorizos; simmer covered about 30 minutes.
Meanwhile, steam clams, etc.
Add peas and artichoke hearts to mixture.
Place clams (lobster tails) on top; pour melted butter over all.
ver the top of the paella.
Serve with lemon wedges
he olive oil in a paella pan over medium-high heat
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
in and place in a paella pan or electric skillet with
eat olive in a medium paella pan(38 cm is ideal
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
eat olive oil in a paella pan over medium heat. Fry
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.
eat oil in a large paella pan over medium heat. Add
eat olive oil in a paella pan over high heat. Cook
f necessary.
Mound the paella in a bowl or on
Tropical Fruit Paella:
Put the rice in
br>Place a 15-inch paella pan across two burners and
Divide 1 pan of the paella between 2 freezer-proof boxes