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.

If the idea of spending hours at the stove making a traditional Spanish paella fills you with dread, consider this hack for cooking a speedy version instead.

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 ...

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 ...

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 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.

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 ...

Although the paella could, of course ... Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without ...