frito aside for later.
Seafood and Sausage:
Season
ot water.
In a Paella pan or Dutch oven, heat
moking in a 16-inch paella pan set on a barbeque
n a large skillet or paella pan over high heat. Cook
n a large wok or paella pan over medium heat. Add
hicken meat into seafood-vegetable mixture.
Mix rice, chicken stock, peas
to 14-inch skillet or paella pan and place over low
if needed.
In a paella pan with lid or large
Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper, salt and black pepper in the crock-pot slow cooker and mix thoroughly. Cook on high for 2 to 3 hours. Add fish fillets, sea scallops, shrimp, and peas to the paella and cook on high for 1 hour. Serve with lemon wedges as a garnish.
Soak the wild rice in 4 cups cold water
ast iron or stainless steel paella pan (or the equivalent) over
arsley paste, the green beans, rice, peas, and lemon juice. Cook
n large saute pan or paella pan. Chop onion and garlic
he seafood from the pan and set aside. Stir the rice into
nions are translucent.
Add rice to pan. Saute, stirring frequently
Heat oil in large paella pan or wok and cook
boil.
Stir in rice, cover, reduce heat and simmer
3 minutes.
Stir in rice; cook, stirring, 1 minute.
Saute onions in oil.
Combine all ingredients in stove top pan.
Simmer for 20 to 25 minutes until seafood is cooked.
Remove bay leaves before serving.
Saute mushrooms, celery, onion and garlic in oil in a heavy ovenproof Dutch oven until tender.
Add rice and cook until rice is straw-colored.
Add chicken broth and next 5 ingredients. Remove from heat.
Cover and bake at 350\u00b0 for 30 minutes.
Add shrimp, chicken and Parmesan cheese to rice mixture, stirring well.
Cover and bake an additional 30 minutes or until liquid is absorbed and rice is tender.