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Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir the stock, salsa and turmeric in the skillet and heat to a boil.
Get the Coconut Curry Shrimp & Peas recipe. PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: MAKINZE GORE. Spinach Salad. ... Get the Veggie Paella (Paella Verdura) recipe. Emily Hlavac Green.
Inspired by the flavors of spanakopita, here we put a spin on spinach pie and turn it into a casserole. Adding chicken provides protein, while plenty of garlic and onions add flavor.
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Put the paella in the preheated oven for 9 minutes. Remove the paella from the oven and place the ham-wrapped bonito on the rice. Put the paella back in the oven for a further 3 minutes. Remove the paella from the oven again and allow it to rest for 3 minutes. Sprinkle the paella with the fried bok choy leaves and green onion rings.
*For an extra-fine texture use a 51-cm (20-inch) paella pan. Preheat the barbecue or grill. Lightly toast all the spices and flavorings in a dry frying pan or skillet over medium-high heat until fragrant.
Carefully transfer the paella pan to the oven for 12 minutes. Remove the paella pan from the oven and allow to rest for 3 minutes. Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately. Recipe from Paella by Alberto Herraiz/Phaidon, 2011.
These 20 ultimate comfort foods can be prepared in large portions all at once and kept in the freezer for up to three months for a quick and easy heat-and-eat meal.