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Heat olive oil and brown chicken pieces on all sides. Sprinkle chicken with salt and remove from pan. Add onion, garlic and green pepper. Saute until vegetables are tender. Add rice and saute until rice is golden. Add saffron, chicken and hot water. Cook about fifteen minutes. Add the shrimp, peas, mussels and pimento. Cook another fifteen minutes. After that, let it set in pan fifteen minutes before serving. Serves 6 people. Buem Apetite!
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium saffron — paella, biryani, risotto Milanese
Definitive Spanish cookbook — regional traditions, tapas, paella, seafood