Stovetop Paella

Rating

Source

me

Notes

  • Unlike traditional paella, which is baked in a hot oven in a paella pan, this is made on the stovetop. The rice is still tender and cooked through, but it's a lot faster. And you don't have to die of heat stroke from using the oven during the summer.
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Ingredients

    Method

    1. Heat olive oil in heavy large pan over medium-high heat. Sauté onions and garlic until beginning to brown. Add rice to pan and sauté until slightly browned. Add chicken to pan and sauté until outside is white.
    2. Add all the other ingredients except shellfish and sausage; mix it up and bring to a simmer; lower heat to low and maintain simmer.
    3. Arrange seafood and sausage on top. Put lid on askew so it can let some steam out.
    4. Cook until rice is tender and all liquid has been absorbed or evaporated, about 20 minutes. Let stand 10 minutes. Serve with lemon wedges on top.
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