Arrange the chicken in one layer in the paella pan and cook until colored on both sides, 4 to 6 minutes, turning as needed. Transfer the chicken to the bowl with the chorizo.

These are the ingredients you'll need for this paella. Olive Oil. If possible, use Spanish olive oil. If you don’t have Spanish olive oil, use any good quality olive oil. Vegetables. Onion, bell ...

The first thing that struck me about the recipe is that it serves 12 and you need an 18-to-22-inch paella pan and a hardwood grill to cook it. I don’t own a paella pan, let alone an 18- or 22 ...

The first thing that struck me about the recipe is that it serves 12 and you need an 18-to-22-inch paella pan and a hardwood grill to cook it. I don’t own a paella pan, let alone an 18- or 22 ...

A paella might sound intimidating, but it’s easy to make with the right ingredients and by following a few important steps. While a grill is desirable, it’s not necessary.

Paella is a dry rice dish that requires a thin layer of rice in the pan, so you can expect it to soak up whatever flavors you generously add.

Cook the paella, with the grill lid closed, until most of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 20 minutes.

6. Lift up the foil, scatter the peas over the paella, and recover with the foil. Return to the oven and continue cooking for 5 minutes, or until the rice is tender and the peas are hot. 7.

The level of care in the cooking was not exactly surprising, given that Cuenca is the chef de cuisine at Miss Ada in Fort Greene, where he was worked for the last five and a half years. Born to a ...