Skillet Chicken and Chorizo Paella
While Spanish paella is traditionally made in its namesake pan, this cast-iron variation is a great alternative—and it can also go straight from stove to table. The recipe builds layers of flavors as you saute aromatics in the same pan you’ve used to sear the chorizo and chicken. From delicately floral saffron to smoky paprika and a bright lemony finish, this one-pan meal has it all.
Seafood and Chicken Paella with Chorizo
At her restaurant, Brasa, pork-loving chefTamara Murphymakes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sautéing theshrimpand steaming the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps theseafoodmoist and delicious.More Paella Recipes
Sardinian-Style Paella
Fregola, the pearl-size Sardinian pasta that is quite similar to couscous, makes a terrific substitute for rice in this paella-style dish; it soaks up a lot of the cooking liquid from the seafood, tomato and chorizo stew and still stays nicely chewy. For such an impressive main course, it can be prepared surprisingly quickly.More Paella Recipes
A Lesson in Spanish Tapas
At New York City’s利塞, chef Seamus Mullen creates exceptional tapas and small plates. F&W simplifies and supersizes his best recipes.