Heat a paella pan over medium-high heat,
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.
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
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
Preheat oven to 400\u00b0F. Heat oil in a paella pan and saute tomato, peas, green beans, pepper, onion and garlic until soft, stirring occasionally, for 5-6 mins. Set aside. Add chorizo to pan and cook for 3-4 mins, turning as necessary. Add prawns and cook for 2-3 mins. Set aside. Add rice, 1 tsp salt, saffron and vegetables. Add 5 cups water and bring to a boil.
Return chorizo to pan and bake for 20-25 mins, until rice is cooked and liquid is absorbed. Add prawns and cook for 5 mins. Let cool for 7-8 mins then serve.
Divide 1 pan of the paella between 2 freezer-proof boxes
if needed.
In a paella pan with lid or large
epper. Heat oil in the paella pan or cast iron 12
lavors.
To serve place paella in preheated ceramic bowl. Garnish
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).