The inky black rice is a conversation starter that’s guaranteed to impress at any dinner party. When shellfish takes center stage, paella de marisco steals the show. This variation is packed ...

Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe ...

Reduce the heat and remove and discard the bouquet garni bag. When the rice begins to rise to the surface, position the paella pan much further away from the seat source and continue cooking at a ...

I have made paella with all varieties of rice, although conventionally it is made with Spanish ... and 1/2 teaspoon each salt and freshly ground black pepper. Cut twelve 1/3-inch-thick slices from a ...

Rice is a staple ingredient in many cuisines ... meat is more commonly used. Other variations include black paella, which is made with squid ink, and vegetarian paella, which is made with vegetables ...

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 ...

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 ...

Reduce the heat and remove and discard the bouquet garni bag. When the rice begins to rise to the surface, position the paella pan much further away from the seat source and continue cooking at a very ...