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.

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

Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood! Paella ...

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 ...

He added that the 'history of paella' showed it was alright to add 'anything that moved' to the rice preparation - 'from snails to literally squirrels, meat, fish' - and 'undoubtedly chorizo would ...

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 ...

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 ...

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 ...

scrape the cooked rice from the bottom of the paella pan onto the serving plate. Place your smoked chicken and smoked pork on top of the rice. Finish the plate with the rosemary aioli.

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 ...