DISH OF THE WEEK: Lamb and asparagus paella

DISH OF THE WEEK: Lamb and asparagus paella

Executive chef Guillermo Pernot browns chicken thighs, garlic sausage and pork tenderloin in olive oil. He adds onion, sweats it and then adds garlic and bell pepper.

He adds rice, coats it in oil, then adds chicken broth, saffron, salt and paprika. He boils the mixture for five minutes and then puts it into a paella pan and finishes it uncovered in the oven. When it’s nearly cooked he adds peas and sliced chorizo.

He tops the paella with a roasted rack of lamb, roasted red

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.