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.

Pilaf, our favorite rice dish, has a long history that goes back to ancient Persia. Famous for its aromatic flavors and an array of ingredients, pilaf has made its way across the continents and ...

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 ...

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 ...

Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Heat 1/4 cup plus 2 tbsp olive oil in the large pot.

An inventive, irreverent, Indian chef’s counterJust when you think you’ve eaten your fill, chef Hussain Shahzad walks around ...

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 ...

Kesar kulfi, a delightful frozen dessert, gets its signature bright yellow hue and subtle floral notes from saffron, making ...

my first spoonful of this paella had me a little perplexed. It fell short in flavour despite its vibrant orange hue. The briny essence of the seafood stock was present but muted, leaving the rice ...