Once hot, fry the chicken for 5 minutes or until golden on ... Do not be tempted to stir the paella again – you want the caramelised socarrat to form on the base. Arrange the king prawns ...

Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook.

Add chicken and sausage slices to skillet; cook, stirring occasionally, until lightly browned, about 5 min. Stir in rice and 3 cups water. Bring to a boil; reduce heat to medium-low.

Chef Bobby Flay joins TODAY to share one of his all-time favorite dishes, chicken and shellfish paella with rice, chorizo and green peas, from his new cookbook “Bobby Flay: Chapter One ...

T his chicken and sausage paella recipe brings you the tastes of Spain with crispy rice, chicken, Andouille sausage and lots ...