Seafood-and-Chicken Paella

Saute the shrimp and steam the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps the seafood moist and delicious. Email is not displaying correctly? View it in your browser. The Dish July 30, 2018 Seafood-and-Chicken Paella Saute the shrimp and steam the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps the seafood moist and delicious. Read More Wood-Fired Paella Will Take Your Backyard Party to the Next Level The Secret History of the Paella Emoji Upcoming Spanish Wine Superstars to Try Out Now Chicago May Be the New Tapas Capital of America The Ultimate Guide to Spanish Wine There's never been a better time to drink wine from Spain. Read More 12 Great Spanish Wines Under $20 Best-Ever Cheese Soufflé 11 of the Best Boxed Wines to Serve a Crowd Australia's Oldest Wine Region Is One of Its Best-kept Secrets Sur La Table: Up to 65% Shop More We Tried 98 Snacks for Kids—Here Are the Best Lunch Box Options Read More The Best Barbecue Joint in Every Southern State Read More Guy Fieri Will Open a Restaurant at Disney World Read More What to Make With That Instant Pot You Bought on Amazon Prime Day Read More 16 French Recipes Every Beginner Cook Should Master Up your game in the kitchen with these basic methods and you'll be a pro in no time. Check them out! Will Travel for Food? Get expert tips for where to go, what to eat and what to do with our Travel Tips newsletter Click to Sign Up Food & Wine may receive compensation for some links to products and services in this email. Offers may be subject to change without notice. UNSUBSCRIBE PRIVACY POLICY YOUR CALIFORNIA PRIVACY RIGHTS This email was sent to kimo.sahimo.kitchen@blogger.com because you indicated your interest in receiving news and updates from Meredith Corporation Allrecipes Food Group. If you no longer wish to receive emails similar to these, please follow the unsubscribe link above. ©2018 Meredith Corporation Allrecipes Food Group. All rights reserved.