llow to caramelize, both sides, for about 10 to 20 minutes
b>paella pan over high heat. Cook chorizo and onion, stirring occasionally, for
nd set on low heat for about 20 minutes, or until
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.
moking in a 16-inch paella pan set on a barbeque
For the aioli, blend or process
ll over, about 5 minutes for the open flame, 10 minutes
n the middle of the paella pans and fry the chopped
ter the remaining sea food for a couple of minutes.
in and place in a paella pan or electric skillet with
eat olive in a medium paella pan(38 cm is ideal
Tropical Fruit Paella:
Put the rice in
eans in boiling salted water for 3-4 mins and drain
ans and cook, stirring occasionally, for 3-4 minutes, until turning
b>for 1 hour, covered, in refrigerator.
Heat oil in paella pan
omatoes, mix well, and cook for 1 minute. Add water, chili
dd mussels, cover and simmer for 6-8 mins, until shells
br>Place a 15-inch paella pan across two burners and
epper. Heat oil in the paella pan or cast iron 12
Heat olive oil in paella pan over medium heat. Add