Sentences with phrase «paella pan»

Heat olive oil in Paella pan * over medium high heat.

Place a 40 to 50 cm paella pan over two burners on a medium heat.

While a traditional paella pan is nice to have, it's certainly not necessary.

Hosting a paella party conjures up images of huge paella pans loaded with rice, chicken and seafood simmering over a fire.

He filled a huge paella pan with chicken, tomatoes, peppers, gallons of broth, saffron, rice, and stirred it all with a shovel.

If you need more proof that paella is an awesome meal for a crowd, check out the photos from the Stone Soup party that my friends at La Soupe had last fall, featuring their ginormous paella pan.

It's made in a traditional and typical Spanish paella pan, using similar...

This streamlined version of the classic Spanish dish comes together in about an hour — and doesn't require a special paella pan.

This rice dish looks beautiful just as it is cooked in a huge copper paella pan, fit for a party!

Toss the pumpkin until well coated, then dump onto non-stick baking sheet or large flat pan (I used a non-stick Paella pan myself).

Heat a 9 inch (23 cm) paella pan over medium - high heat.

You can bake it in either a traditional paella pan, which is best as it distributes the ingredients nicely and allows the heat to bake everything evenly, or you can use a large baking dish.

The baking dish I use is enameled metal and is 15 inches long, 11 1/2 inches wide, and with a depth of 1.5 inches, but a 13 - inch paella pan would be fine.

In a large skillet or 15» paella pan, heat the oil until shimmering.

And speaking of paella pans... I do want to share my love of my decade + old 15 ″ paella pan (affiliate link).

In a large fire - proof pan (such as a cast iron skillet or paella pan), layer tortilla chips to completely cover the bottom.

If making an extra large batch, a paella pan works great!

Add the olive oil to the paella pan and warm over medium heat.

Stir the rice into warm sofrito in the paella pan until coated well.

At this point all of the ingredients were in the paella pan and it was put in the oven to bake, uncovered, until the rice was tender, about 20 to 40 minutes.

Warm the oil in a medium size (16 - inch) Paella pan (or wide stovetop to oven skillet) over medium heat.

Some of the rice will be slightly toasted on the bottom of the paella pan; that is actually a delicious part of the paella that we call in Spain the «socarrat»

During this time shake the paella pan occasionally, but do not stir.

Heat the olive oil in a paella pan (a large deep frying pan will do too) over medium heat, add the garlic and sauté for around 1 minute until golden.

Traditionally paella was cooked in a paella pan over a grill.

No good reason why I did this except that I don't have an outdoor grill or a paella pan.

Of course a traditional paella pan is best.

Salsa Ranchera: Heat oil in a large skillet (or paella pan).

Drain the remaining water from the small sauce pan with the lima beans, and add the lima beans to the paella pan

In a large saute or paella pan, add the oil and onion over medium high heat.

(If you're using a paella pan, place it across two stovetop burners and rotate it occasionally to make sure all sides cook evenly.)

oil in a 12» paella pan or skillet over medium - high heat.

In a large skillet (at least 12 inches) or paella pan, drizzle a bit of olive oil and heat it over medium heat.

Who needs a paella pan?

For the Rice: In a large dutch oven (8 - quart) or paella pan over medium heat, add olive oil, onion and garlic, sauteeing until soft and translucent, about 3 - 4 minutes.

* Note: If you have a Paella pan, make the whole recipe according the ingredients above.

oil in a 12» — 14» paella pan or skillet over medium - high.

In Spain they call it the socarrat, the crispy, crusty, flavor - packed layer of rice at the bottom of a paella pan.

Add olive oil to Paella pan, fry chicken on a medium high heat, until brown on both sides, about 15minutes total.