Although the paella could, of course, also be made on the stovetop. To make the stock ... Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan, fry ...

And you can sub out the Andouille sausage for chorizo, a spicy Spanish ... clams and mussels. To make the most of this ...

Not that you have to choose: You might also opt for paella mixta, which combines meats (like chorizo, chicken ... To complete ...

Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken ... do not need a paella dish to make this recipe: a large, flat ...

Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or eel, I make mine with chorizo sausage and chicken thighs, adding shellfish at the last ...