Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe ...

If you're looking for a paella recipe with chicken and chorizo, this is a winner. From delicately floral saffron to smoky chorizo and a bright lemon finish, this one-pan meal has it all.

1 lemon, juiced; 1 tsp. saffron threads; 1 Tbsp. olive oil; 1 lb. chicken thighs, boneless, cut into bite size pieces; 1 tsp. kosher salt; ½ tsp. black pepper ...

You can set the pan directly on the rack of a charcoal grill or over a large gas burner. Doug Robertson-Ritchie of Jamon Jamon in London’s Portobello Road Market offers two tips for better ...

Oven Paella with Chicken, Chorizo and Shrimp Serves 6. This is not a traditional paella — you won’t get the same layering of flavor and the iconic crispy socarrat bottom throughout.

No chicken or chorizo in sight — ... Paella pans come in many sizes; I used a 13-inch for one of these recipes and a 12-inch for another. You can also use a 12-inch skillet.

A note about the liquid: This paella recipe calls for 4 cups of chicken broth. That should be adequate for 2 cups of Spanish rice. If your rice is not tender after 20 minutes of cooking, drizzle ...

This chicken and sausage paella recipe brings you the tastes of Spain with crispy rice, chicken, Andouille sausage and lots of spices. Whether you're entertaining friends or looking for a "throw ...

After marinating the chicken for 1 hour, heat the oil in a paella pan or wide skillet and brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown. Remove the ...

Instructions: Preheat the oven to 400 degrees. Season the chicken with salt and pepper. Heat a paella pan or 12-inch heavy ovenproof skillet over medium-high heat. Add the olive oil, then add the ...

In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Diana Chistruga ...