I will admit there are things in my ... chicken in a medium bowl and season generously with salt and pepper; set aside. Heat an outdoor grill to high (about 450 to 550 degrees). Place a 15-inch ...

Paella is arguably ... cook more evenly. The chicken, chorizo, mushrooms, onion, and garlic can be browned a couple of hours ahead. I like to use commercial alcaparrado, a mixture of olives, red ...

Add the rice, chicken stock, and peas, mix until all of the ingredients are well combined and the rice is completely covered in the broth. Bring the paella to a boil, then reduce the heat on the ...

Spicy chorizo, dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish dish. Seattle-based chef ...

Eduardo was whipping up the Spanish Seafood Paella (S$16.80 for à la carte), which is only available from 12.30pm. I kicked off my lunch with the Spanish Chicken Paella (S$11. ... Because back in my ...

Who better to share his thoughts on how to cook the perfect paella? Here, Lledo provides a few paella mantras to remember to get you started. Lledo's father, who is also a chef, taught him how to ...