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.

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.

[feast_advanced_jump_to] Chicken and Chorizo Paella is a vibrant and flavorful dish that's perfect for sharing with friends and family. This classic Spanish rice dish is packed with tender chicken ...

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 ...

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 ...

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 ...

Try not to stir the paella from step 3 onwards and you will hopefully end up with a crunchy rice crust on the bottom of the pan. This recipe forms part of the January 28 meal planner created in ...

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 ...

Paella takes its name from the traditional frying pan typically used to prepare it and originates just outside of Valencia, Spain. Saffron illuminates the dish in a warm yellow, and rabbit, chicken, ...

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.

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 ...