n a paella dish or heavy-based saucepan. Add the chorizo and
eat olive oil in a paella pan over medium heat. Fry
live oil.
Brown your chorizo over high heat for 1
2-14 inch skillets or paella pans set over medium-high
Set aside.
In a paella pan or a very wide
In a paella pan or a large skillet,
4 hours.
Drain the chorizo sausage and cook them on
Preheat oven to 400\u00b0.
In a large paella pan or iron skillet, saute onion and red bell pepper in butter until softened.
Add rice to pan and cook 10 minutes.
Do not brown.
Add more butter, if necessary.
Stir in chicken broth and saffron and bring to a boil, stirring occasionally.
Reduce to a low simmer and cook, uncovered, for 20 minutes or until rice is tender.
lack pepper.
Slice the chorizo at an angle, 1/4
o med high and add chorizo to sauted veggies and cook
kin side.
Add the chorizo and potatoes to the pan
et aside.
Lightly coat chorizo with oil. Heat a 9
killet on medium heat. Cook chorizo until lightly browned on both
In small pan place chorizo. Cover with water and bring
rowned.
Add onion and chorizo; cook, covered, for 4-5
an and then add the chorizo and garlic. Cook, stirring often
it of white wine. Heat paella pan over medium heat, add
br>Place a 15-inch paella pan across two burners and
OTE: I also make Spanish Paella with this recipe, but since saffron threds
b>paella pan or large pot over medium heat. Add chicken and chorizo