If the idea of spending hours at the stove making a traditional Spanish paella fills you with dread, consider this hack for cooking a speedy version instead.

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.

This squid-and-shrimp paella recipe is a simplified stovetop version adapted from a stunning rice dish piled with seafood that's served at Jaleo, the Washington, D.C. restaurant from José Andrés.

I have made paella with all varieties of rice, although conventionally it is made with Spanish short-grain. Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well.

paella de tierra (duck confit, pork tenderloin, chicken, chorizo, rice, and sweet peas), seafood paella (shrimp, clams, mussels, chorizo, and saffron rice with sofrito sauce), special squid ink paella ...

Examples of medium-grain rices are risotto and paella rices such as arborio and calasparra. Short-grain rices include pudding rice and sushi rice. While many people in the West think of rice as a ...

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 ...

No one dish represents this more completely than the Fxxking Paella. “The main flavours and textures of the dish can be likened to traditional Hainan chicken rice, but with a twist,” explains ...

About Chicken Paella Recipe: Paella is a traditional Spanish dish cooked with rice, assorted vegetables, chicken, white wine, saffron and herbs. Heat oil in a pan. Shallow fry the chicken pieces and ...

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 it cooks, else you won't get the all-important crispy base ...

When I make a paella, the rice always becomes soft and squashy, even though I follow the cooking time on the recipe. I am using a short grain rice, but is there a special one I should use.