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#curtisstone

2090 posts

Now *that* is how you cook a rib-eye. 🥩

When Curtis Stone (
@curtisstoneofficial ) opened Gwen, earning a Michelin star wasn’t the goal — but it certainly hasn’t hurt. At its core, this Los Angeles restaurant is a butcher shop first, and it shows. From expert cuts to flawless live-fire cooking, they take their steaks very seriously.

#curtisstone #gwen #steak #lafood #ribeye #michelin #eater
It’s my anniversary month @hsn and I’m celebrating with this very special paella!

And if I were you, I’d save this right now because you’re going to want to make this Chicken and Chorizo Paella again and again especially if you crave those crispy edges like I do!

Easily made in my Multipurpose Pan available @hsn. Link in bio.

RECIPE BELOW:

Ingredients
4 to 6 chicken drumsticks
2 tbs olive oil
8 oz smoked Spanish chorizo links, casings removed and cut into 1/8-inch-thick rounds or wedges
1 yellow onion, finely chopped

1 red bell pepper, cored, seeded, and diced
5 garlic cloves, finely chopped
3/4 tsp smoked paprika
Large pinch of saffron threads
2 cups medium-grain white rice, such as Spanish Bomba or Italian Arborio
3 1/2 cups reduced-sodium chicken broth

1 medium tomato, halved, seeded, finely diced

2 tbs chopped fresh flat-leaf parsley

Method
1. Season chicken with salt and pepper. Heat Multi-Purpose Pan over medium-high heat. Add olive oil, then add chicken and cook, turning occasionally, for about 5 minutes, or until browned on all sides. Transfer to plate.
2. Reduce heat to medium, add chorizo to pan, and cook, stirring occasionally, for about 2 minutes, or until browned. Using slotted spoon, remove chorizo from pan. Add onions, bell peppers, garlic, paprika, and saffron and cook, stirring often, for about 3 minutes, or until vegetables soften. Add rice and cook, stirring often, for about 2 minutes, or until rice is coated with olive oil and mixture looks dry.
3. Stir in broth, 1 tsp salt, and 1/4 tsp pepper. Return chicken to pan, arranging it in a single layer and evenly spaced. Increase heat to high and bring to a simmer.
4. Reduce heat to maintain low simmer and cook uncovered, without stirring rice and turning chicken halfway through cooking, for about 25 minutes, or until rice is tender and chicken is cooked through. Let stand at room temperature to allow rice to settle for 5 minutes.
5. Sprinkle paella with diced tomato and parsley and serve hot.
@Chef Curtis Stone has that magic touch! 👏 Watch a new #CrimeSceneKitchen tonight on @FOXTV , next day on @hulu ! #CurtisStone #BakeTok #Suspense