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.

Chorizo paella . All you need for a complete meal here is some crusty bread and a glass of fruity red wine. 2 tablespoons olive oil. ½ small sweet onion, chopped 2 garlic cloves, minced ...

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 ...

Vegan paella with soy chorizo recipe. Serves 4. Ingredients: 6 ounces vegan soy chorizo crumbles; 2 tablespoons olive oil; 1/2 cup chopped white onion ...

BOISE, Idaho (AP) – With more than 300 pounds of chorizo sitting in her freezer and 5,000 portions of Basque-style paella prepared in advance, Tara McElhose-Eiguren says she's finally running ...

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.

"Cast Iron Gourmet" by Megan Keno (2017, Page Street Publishing Co., $21.99) contains 77 recipes cooked in cast iron. Most can be whipped up easily for a weeknight meal.

Spaniards have one thing to say to celebrity chef Jamie Oliver: Don’t mess with our paella. The “Naked Chef” offered a slightly different version to the classic rice dish that included the ...

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 ...