Spanish-Style Paella

Yield: 10 servings.

4 oz. olive oil
10 chicken legs and thighs, split
8 oz. sausage of choice, sliced (Spanish chorizo works well)
8 oz. onion, 1/2" dice
4 oz. red and green pepper, 1/2" dice
3 garlic cloves, chopped
24 oz. rice, uncooked
1 1/2 qt. Knorr? Chicken Base, prepared
1 tsp. saffron threads
8 oz. diced,

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish