Stovetop Paella Mixta for Two With Chicken and Shrimp

In a 3-quart saucepan, heat oil over medium-high heat until shimmering. Add garlic, onion, red pepper, and scraped rehydrated chili flesh (if using), season lightly with salt, and cook, stirring, until vegetables have released their liquid and are beginning to brown lightly on the bottom of the pan, about 6 minutes.

Published at Tue, 24 Sep 2019 10:27:39 +0000