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

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.

For paella with a Cuban flair, stop into The Cube Inn for the vegetable version, one of the eatery’s most popular dishes. In this intimate, 40-seat restaurant, you’ll be served a steaming plate of ...

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.

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 ...

Want to learn how to make a paella?. The founder of Paella Lover, is on a mission to bring authenticity, tradition, and a ...

But when we think of Spanish food, the first thing that comes to mind is paella. The sunny saffron-coloured rice dish originated in Valencia, but is now found in homes and restaurants all over ...

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.