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Results 41 - 50 of 129 for paella
41. PAELLA
Skin the red peppers by ... frying pan or paella pan and brown the pieces ... Garnish with remaining pepper, chopped parsley, lemon and shrimp.
42. PAELLA
This is a great Friday night dish. Use all your left overs from the week. Saute onion and garlic (mushrooms, if using fresh). Remove from ...
43. PAELLA
Heat the olive oil in an oven-proof paella pan over medium heat. Season ... Combine the chicken stock and saffron in a pot and bring to a boil.
44. PAELLA
Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice, garlic and two tablespoons of canola oil. Rub onto the chicken ...
45. PAELLA
Reserve both legs and thighs ... into a greased Paella dish or 9x13 inch casserole; ... lobster, dry white wine, hot peppers, peas or pork to Paella.
46. PAELLA
In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. ... for more than 15-20 minutes. Serve with lemon wedges.
47. PAELLA
In a large Dutch oven, saute vegetables and spices; add rice and cook on low heat until golden brown. Add saffron, dissolved in 1/4 cup ...
48. PAELLA
Heat oil in Dutch oven ... minutes. Serve in paella pan or large shallow baking ... with pimento. Serve with fresh, crusty bread. Serves 8-10.
49. PAELLA
Heat oil in Dutch oven ... peas; cover and cook 5 to 10 minutes. Serve in paella pan or large shallow dish. Garnish with pimiento. Serves 8 to 10.
50. PAELLA
Cut sausage into slices; peel ... dish, pot, or Paella pan. Stir together. Push chicken ... aluminum foil and let stand 10 minutes before serving.
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