While there are many variations of paella enjoyed ... the sautéed chorizo slices on top. Turn heat down to medium low and let sit on stove top burner for 20 minutes with NO stirring at this ...

Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan ...

Fry the rice in the paella dish in olive oil until the oil ... leave a few in their half shells as garnish. The chorizo can be lightly fried at this time too (or done much earlier — keep some ...

I’ve allowed 4-5 mussels per person, but add a few more if your pan is wide enough to hold them. To easily make this paella with an authentic flavour use a good quality, spicy Spanish chorizo ...