Executive chef Guillermo Pernot browns chicken thighs, garlic sausage and pork tenderloin in olive oil. He adds onion, sweats it and then adds garlic and bell pepper.He adds rice, coats it in oil, then adds chicken broth, saffron, salt and paprika. He boils the mixture for five minutes and then puts it into a paella pan and finishes it uncovered in the oven. When it’s nearly cooked he adds peas and sliced chorizo.He tops the paella with a roasted rack of lamb, roasted red pepper, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?