a beautiful dish filled with saffron-infused rice, tender chicken, fresh seafood, and a vibrant mix of vegetables. Paella is ...

Once the rice has absorbed all the broth, add the mussels, shrimp, and tiger prawns and cook for another 5 minutes. After cooking, remove the paella from ... foods. In Spanish cooking, it is ...

March 27 marks National Spanish Paella Day, a celebration of Spain’s iconic rice dish that has become a global sensation.

The rice will absorb the rest of the stock while cooking. The paella’s ready and now it’s time to try it. Sergio notes that it has some socarrat, the crispy, burned part of the rice which has ...

Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Meanwhile, in the large pot, heat the remaining ...

While her commitment to limiting food waste is commendable, our Test Kitchen (along with other paella purists on the internet) has some thoughts on the recipe. "Where to start?" says Emily Nienhaus, ...

And where better to find such a blissful interlude than within the gold standard of Spanish cuisine ... menu offering four paellas: paella de tierra (duck confit, pork tenderloin, chicken, chorizo, ...

Avoid nonstick pans, as they don't allow for the formation of socarrat, the signature crispy rice crust that develops on the bottom of a paella. Sauvignon Blanc is almost alone in its ability to ...

Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation to stir the rice while ...