Paella is traditionally cooked in large pots over an open fire. If you want to make it indoors on the stove some adjustments are needed. This recipe takes that into account.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Warren Nash | 2020-07-03 14:00:15 |  249,991 Views |
Paella Recipe Seafood + Chicken & Shrimp – Easy to Make & SUPER Tasty #Ad
Serious Mealtimes / Liz Clayman
Just big enough to feed a family or a small group of friends this mixed stovetop paella is packed with tender chicken thighs succulent pork medallions and plump shrimp. The key to success is to limit the size of the pan so that it isn’t too much larger than the burner beneath it. Pay attention to the cooking pattern of the broth as the rice cooks moving the pan around to ensure that all areas are exposed to the heat.
3 dried ñora chiles or 4 ancho chiles (total 1 1/2 ounces; 50 g) optional; see note
