Which paella pan is best? Originally from Valencia, a rice-growing region in Spain, paella is a slow-cooked dish of meat, seafood and vegetables that are all simmered with saffron. This deeply ...

Traditional paella uses something called Bomba rice, which can be tricky to source outside of Spain itself. So what are the ...

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.

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.

Add the vegetables to the paella pan and sauté over moderate heat for about 5 minutes until softened. Add the garlic and the ñora pepper paste, pour in the rice vinegar and deglaze the bottom of ...

one-skillet shrimp dinner. Store-bought sauce, chopped roasted red peppers, and plenty of garlic form a flavorful base used for cooking rice—in a method that’s a riff on traditional paella ...

It’s easy to make a nourishing, hearty, totally plant-based jambalaya with ingredients like vegan sausage, okra, and ...

Some include rabbit or chicken, while others focus on seafood. 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 ...

Some include rabbit or chicken, while others focus on seafood. 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 ...

Cover and cook for 15 minutes. Stir the kielbasa, shrimp and chicken in the skillet. Cover and cook for 5 minutes or until the rice is tender. Before selecting which Pace® Salsa to use in this ...

At this point, the shrimp should be pink, the vegetables cooked through, and the clams and mussels should be open. Test the rice by taking a bite. The paella is done when the rice is plump ...

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.