Paella is one of the most recognizable Spanish dishes, originating from Valencia. This dish, which combines a wealth of ...

Once the vegetables are well-cooked, I mix in the rice, allowing it to toast ... I garnish with fresh parsley before serving.

The flavour of paella lies in its freshness, with the rice, vegetables, and seafood all cooked from whole ingredients in a large pan to meld the flavours together. This traditional Spanish dish ...

Mi Paella brings authentic Spanish cuisine to Little Rock, blending family heritage with tradition. Chef Carlos’ paella, rich ...

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.

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 ...

Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Add the water and bring to a boil. Simmer over ...

From tapas to frittata, seafood stew to sugar-coated churros, the rich diversity of Spanish dishes ... that comes to mind is paella. The sunny saffron-coloured rice dish originated in Valencia ...

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, ...

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.