You currently have no recipes saved.
To add recipes, visit a recipe and click
to permanently save recipes.
Recipes saved here are available on this computer only. When you log in, these recipes will be saved permanently and will be available from any computer you log in from.
Chef Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually. To save time, stir stock or canned chicken broth into the rice all at once and cook.