Paella is an iconic Spanish rice dish that captivates for its rich flavors and colorful presentation. Only two types of rice ...

Jamie Oliver’s take on a classic Valencian dish maybe deliciously tasty but it is not paella - here is the crucial reason why ...

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.

The Castellón-born golfer joined Kendra Scott in the kitchen to create his signature dish, a regional classic from his ...

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, ...

This paella recipe makes use of both the stove and the oven to ensure ... and anchovy fillets. Once the rice is added, it's simmered until just nearly tender. Then, the remaining veggies are ...

You can also use fresh mussels if you prefer ... Arborio rice will work perfectly well instead of paella rice, if you prefer.

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, ...

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 ...