The rice needs to simmer in the pan for the dish to reach its full potential. If you've decided to make your paella in a stainless steel skillet, you're in luck -- they're usually lightweight and ...

When her paella pan wouldn’t fit on a small stove burner, she adapted by using a cast-iron skillet instead. The skillet evenly distributes heat, ensuring evenly cooked rice with a crispy bottom ...

It’s the most impressive way to feed a crowd. I remember the first paella I ever tasted, at a Spanish restaurant tucked into an alley in downtown San Francisco. With a flourish, we were ...

The real home of paella is Valencia in Spain, and there are one or two rules the residents there would probably like us to respect. The first is to use short grain rice, and never to wash it.

just as if it were rice for a paella. Add the sofrito or passata, and stir with a wooden spatula, scraping the bottom of the paella pan thoroughly. Allow to thicken, then add the paprika.

Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well. Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or ...

mussels and roasted pepper on the top of the paella in a spiral pattern. Cover the pan with foil, increase the heat to medium-high and cook for a further 5–7 minutes, until the rice is al dente ...

The word “paella” refers not to the dish of rice with seafood, chicken, meat, vegetables and many spices. But to the wide, low pan with handles in which the rice is cooked. Walk through any ...