Spicy chorizo, dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish dish. Seattle-based chef ...

(If preparing a broth in which to cook the rice, the shrimp shells can be cooked with the stock.) Heat the oil in a 12-inch paella pan. Cook the pieces of chicken and pork on medium heat until ...

to taste 1 teaspoon saffron threads 1 package spicy chicken sausage of choice 1 pound scallops 1 pound mussels 1 pound large shrimp, peeled and deveined 1½ cups peas Kosher salt, to taste dash of ...

Traditionally, it consists of round-grain rice, beans, green beans, rabbit and chicken broth. The dish's pretty yellow color comes from saffron, though turmeric can also be used. Seafood paella ...

This is not a traditional paella — you won’t get the same layering ... and several grinds of black pepper. Add the chicken and coat well in the mixture. On a half-sheet pan, toss together ...

¾ pound boneless, skinless chicken breasts, rinsed ... and cook for 4 minutes. 5. Stir in shrimp and cooked rice, cook for 3 minutes. 6. Serve from the skillet or a platter, drizzling first ...

Saffron also is used in risottos (a creamy rice dish) and in some seafood bisques. Paella typically has an array of ingredients: chicken (usually thighs), smoked sausage or Spanish chorizo ...

Light up your grill to make this paella, which is full of flavor from the meat, seafood, smoke from the grill, and the garlicky allioli served alongside. “A real paella is infused with smoky ...

Season chicken with salt ... cook 2 minutes more. Arrange shrimp on top. Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.

Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...