HAVE YOU EVER MADE PAELLA? COMMENT BELOW! Paella, a beloved rice dish from Spain, is a versatile one-pam meal. It is traditionally cooked over an open fire and definitely one of my all-time favorite summer recipes. Paella may seem intimidating, but it’s easy to accomplish if you follow a few simple rules and use your grill! Recipe here: https://bit.ly/3bYlFll | Andrew Zimmern
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An essential building block of cooking that can transform the flavor of a dish, chicken stock is the single greatest ingredient you can make in your kitchen. Using a crock-pot is a no hassle way to cook stocks... Simply load it up, set it to 200 degrees and let it steep for 36 hours. When it’s finished, you’re left with golden consommé. No muss, no fuss. Click the link in my bio to watch the full video! | Andrew Zimmern
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One of my favorite recipes – braised squab with olives and vinegar, brown butter gnocchi, and apple and manchego salad. A perfect meal for a fall evening around the fire. I'll show you how TONIGHT on Wild Game Kitchen at 9 PM ET/8 PM CT, watch it on the Outdoor Channel! | Andrew Zimmern
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