Lunchbreak: Salero chef Ashlee Aubin makes paella with spring vegetables

May 29, 2015

Add a drizzle of olive oil to a large nonstick sauté pan and heat on medium. Add onions, garlic, and rice. Sauté for 2 minutes, then add a pinch of salt and paprika and saffron if using. Spread out rice into a thin even layer and add 3 cups of chicken …