this looks delicious!
it's kind of a long process, but the trick is to cook the arborio rice, peas,and saffron separately (like you would risotto), until it's almost cooked.. at the same time, bake the chicken in the oven..then mix together (and cover with foil in oven to cook everything all way through..) the seafood you also cook separately then add once the rice and chicken are cooked (350 degrees). as for the tomatoes, you can add pretty much when everything is mixed together..i would let everything sit in the oven together without a foil so things can air out a little just like the way paella tends to be on the dryer side... hope that helps! ...btw, this was made in rome, so there is no persico available in the states, but you can probably substitute with rock cod or some kind of white fish that is not too dry, but not as oily as sea bass..
Looks good!
Looks good to me!
where is this?
This looks familiar!
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