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A question about a recipe: Chicken , Sausage and Red Pepper Paella

Eba02396 b1d2 4a0f a2dc b0858827e927  chicken sausauge and rd pepper paella

I have a question about step 5 on the recipe "Chicken , Sausage and Red Pepper Paella " from thirschfeld. It says:

"Preheat the oven to 400 degrees. Place a 16 inch paella pan or a 12 inch saute pan over medium high heat. Add the olive oil and once it is hot add the chicken, skin side down, and then the sausages. Brown them thoroughly and then remove them to a plate. You don not want them to cook all the way through. They will finish cooking in the oven you just want to brown them." Do I want to brown just the skin side of the chicken? Or all sides?

asked by abg5043 about 5 years ago
3 answers 1292 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

nope, both sides.
there is no danger of them cooking through before their time and, frankly, color = flavor!

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added about 5 years ago

You're always going to get the best sear on the first side you place in the pan, which is why they advise skin-side down first. (Skin side is usually the presentation side)

Make sure the pan is hot and don't overcrowd, then once nice and brown flip over and brown the rest.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

Agree with Sarah Reinersten here. You should brown both sides---but only once. I hate "flippers".

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