1 - 10 of 17 for baked paella
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Peel and slice ... rice with all the other vegetables. Sprinkle the nuts on top of the paella just before you serve it, so that they keep nice and crisp.
Preheat the oven ... stock and cover. Bake 35 to 40 ... longer. Garnish with pimiento and serve with a chilled dry white wine or cold beer. 6 to 8 servings.
Slit one end ... 2 inch); cover. Bake at 400 degrees ... chicken, and fish into Spanish rice. Garnish with clams. Makes 1 1/2 gallons; 24 (8 ounce) servings.
I boil the ... and let it bake, covered for ... or hearts of palm. The asparagus I just add, but the hearts of palm have to be cut up into small pieces.
Saute above ingredients. ... chicken breasts (pre-cooked) Bake at 350 degrees ... stock. Add a sprinkle of peas, asparagus, pimiento and parsley. Enjoy.
Cut chicken into ... cooked. Butter a paella dish, an earthen-ware ... remaining rice and bake the casserole, uncovered, ... casserole while it is baking.
In large skillet ... mixture into a paella pan or a ... pieces atop mixture. Bake, covered, at ... NOTE: When using Dutch oven reduce water to 3 1/2 cups.
Cook sliced sausage ... atop mixture and bake, covered, at ... Finally, bake (uncovered) for 20 minutes until rice and chicken are done. Serve hot. Bon chance!
Preheat oven to ... 18-inch oven proof paella pan. Add onion ... boil. Cover and bake 20-25 minutes. Add ... minutes. Garnish with chopped parsley. Serves 12.
In large skillet ... rice mix into paella pan or 4 ... chicken atop mixture, bake covered, 375 degrees ... Garnish with lemon slices, if desired. Serves 8.
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