Birthdays are a big deal, so you have to pull out all the stops—including a delicious, home-cooked meal. What’s say you bring ...

This comforting, not-so-authentic paella is my mum's speciality – with chicken, seafood and perfect socarrat. Sunshine optional, crispy bottom guaranteed.

Bring the taste of Spain to your kitchen with this traditional Seafood Paella—a colorful, aromatic dish made with saffron-infused rice, succulent shrimp, mussels, clams, and more. Simmered in a ...

Spanish paella recipe Ingredients 120ml olive oil 300g squid, chopped Two dried ñora peppers (or two tsp of dried pepper flakes) Two tomatoes blended Eight garlic cloves, chopped A sprinkle of ...

3. Use clams instead of mussels. 4. You can make this into an arroz caldoso,or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy. 5.

The first thing that struck me about the recipe is that it serves 12 and you need an 18-to-22-inch paella pan and a hardwood grill to cook it. I don’t own a paella pan, let alone an 18- or 22 ...

To finish -Brown the rice with the stew and wet it with the boiling fumet/broth. The proportion will be 3 parts of broth per 1 part of rice. - Boil and settle the rice over high heat for 4 min.

According to the chef's website, it reads: "I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience ...

When using medium-grain rice, reduce the chicken broth to 3 ½ cups. Whatever you do, do not use long-grain rice for this paella. Spices. Saffron, bay leaf and paprika are key.