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