Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe features a vibrant combination of chicken, chorizo, vegetables, and ...

Divide the paella between 2 plates and drizzle over the remaining butter. Sprinkle over the parsley and serve. If you like ...

Chorizo. You can use Spanish or Mexican chorizo in this paella, but note that they are different. Spanish chorizo can be mild or spicy and is a blend of meat, paprika and other spices.

Add the chorizo and cook until the chorizo is golden brown on both sides, 3 to 4 minutes, turning as needed. With a slotted spoon or tongs, transfer the sausage to a bowl. There should be rendered ...

Jillian Forte the Executive Chef at Sara's Table Chester Creek Café taught us how to make Shrimp, Scallop & Chorizo Paella. It's from the popular Duluth restaurant's 20th Anniversary Cookbook.

Rice plays a crucial role in the culture and cuisine of Spain's Valencia region, the birthplace of paella. Find out more ...

Chef Alex Martinez finishes the squid, shrimp, and chorizo paella off with a squeeze of fresh charred lemon for new friend Robert McClendon while tailgating before a game between the Chicago Bears ...

Seek out Sonora, which bills itself as a tapas restaurant for modern Latin fusion cuisine, on a Friday, and you’ll find a paella prix-fixe menu offering four paellas: paella de tierra (duck confit, ...