he best results, use Spanish (from Spain, Europe) olive oil. Italian could
br>Place a 15-inch paella pan across two burners and
eat olive oil in a paella pan over high heat. Cook
he olive oil in a paella pan and saute the onion
egrees F. Remove the broth from the heat and cover to
n the middle of the paella pans and fry the chopped
in and place in a paella pan or electric skillet with
eat olive in a medium paella pan(38 cm is ideal
he chorizo and shrimp. Remove from the pan and brown the
eat olive oil in a paella pan over medium heat. Fry
if needed.
In a paella pan with lid or large
t, pressing down and away from you with the heel of
epper. Heat oil in the paella pan or cast iron 12
ice before adding to paella mixture.
For Paella:
Brown sausage
season chicken then sear. Remove from pan. Lower heat, add onion
ntil al dente. Remove rice from pot and spread out on
oasted red pepper.
remove from flame and let sit for
eat oil in a large paella pan or oven-proof casserole
eat oil in a large paella pan over medium heat. Add
f necessary.
Mound the paella in a bowl or on