2. Meanwhile, using a propane paella stand, place a 22-inch paella pan over high heat. Add the olive oil. Season chicken with salt and a little pepper; add them to the pan and brown on all sides.

4. Add the rice to the paella pan and stir it gently to coat with the pan mixture. Pour in 3 1/2 cups of the simmering stock, keeping the remaining stock simmering in case it is needed later.

500g paella or risotto rice 300g mixed seafood 100g raw prawns, shelled 150g fresh or frozen peas Seal and pepper 2 lemons, cut into wedges Method Ready to get stuck in? First, preheat the oven to ...

1 pound Manila clams 8 tablespoons salt, divided Water to cover the clams 1-1/4 pounds frozen calamari, defrosted and cleaned 3 tablespoons olive oil 3 large cloves garlic, chopped 1-1/2 sweet ...

Create a spectacular seafood paella the easy way! With saffron‑kissed rice, succulent shrimp, mussels, and calamari, this streamlined one‑pan method delivers all the authentic Spanish flavor you crave ...

Serves 4.3. Cut the halibut into 8 chunks, season it with salt and pepper and sear it briefly in the same pan, turning once. Do not cook it all the way through, but lift it out of the pan and set ...

2. Heat the olive oil in a large, shallow frying pan over medium-high heat. Fry the pork sausages, 5 – 7 minutes or until golden brown. Remove from the pan with a slotted spoon and set aside. 3 ...