Enjoy a delicious twist on classic paella with salmon and peas! This easy one-pan recipe comes together in just 30 minutes, combining vibrant flavors and wholesome ingredients for a satisfying meal.

"Asopao is rice stew—it’s basically a savory porridge. It can be prepared using most meats, poultry, or seafood. This version combines my two favorite asopaos ingredients into one substantial meal: ...

½ teaspoon black pepper. 3/4 teaspoon chili powder. 1 teaspoon cumin powder. 1 teaspoon coriander. ½ teaspoon paprika. Instructions: Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the thawed peas, fluffing the rice with a fork to incorporate the peas; let stand for 5 minutes. Serve as desired. Recipe is copyrighted by Anita L. Arambula and is reprinted by permission ...

4 ounces Spanish chorizo, halved lengthwise, then cut crosswise into 1/4-inch half moons 8 ounces Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes 1/2 medium yellow onion, chopped ...

At the 10 minute mark add the black-eyed peas. Stir. Replace the lid and cook for 8 to 10 minutes more, until the rice is cooked. Transfer to a serving bowl, fluff the rice and peas with 2 forks ...

Preparation. Step 1. Place 1 cup bomba, arborio, or carnaroli rice in a colander and rinse under running water until water runs mostly clear; set aside. Season 1 lb. shrimp, peeled, tails left on ...

1. Set the oven at 375 degrees. Have on hand a large, deep, ovenproof skillet (with a lid or a large sheet of foil) or a shallow braising pan.

When I was thinking about making a comforting meatloaf but wanted to make a quick dinner, I created a way to cut down on the baking time.