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

Bomba rice is a special imported short-grain rice that’s traditionally used for paella because it holds a lot of liquid and therefore is reputed to be more flavorful. It’s also $23 per 35 ...

Paella is a traditional, saffron-tinged rice dish that features vegetables, chicken and/or seafood. The entire meal is cooked and served in one large pan, creating a colorful, flavorful, show ...

Who doesn't love paella? The salty, tasty, and famous Spanish dish is now a classic, but we consulted with the experts to ...

Add the chicken broth, clam juice, white wine, olives, saffron, salt, bay leaf and pepper to taste. Stir well. Bring to a boil. Simmer, covered, until the rice is just tender, about 16 minutes.

Ingredients. For the rice: ⅓ cup plus 1 tablespoon olive oil, plus more for serving; ¼ white onion, chopped; 2 garlic cloves, chopped; Kosher salt; 1 cup Arborio or bomba rice ...

*For an extra-fine texture use a 51-cm (20-inch) paella pan. Preheat the barbecue or grill. Lightly toast all the spices and flavorings in a dry frying pan or skillet over medium-high heat until ...

For this easy squid-and-shrimp paella recipe, chef José Andrés adapted a delicious (but more complex) dish from his restaurant Jaleo. This seafood and rice dish is designed for home cooks; for ...

For her chicken and seafood paella recipe, chef Tamara Murphy breaks with tradition by sautéing the shrimp and steaming the mussels and clams before adding to the dish.

Rice salads, on the other hand, are delights — light and full of interesting textures and flavors. That they are so ignored is terribly unfair. But you can do something about it.

A: Your wife is wrong, but you are more wrong. She may be stirring the rice, but you’re stirring up a pot full of feces with ...