Traditional paella uses something called Bomba rice, which can be tricky to source outside of Spain itself. So what are the ...

Whether it's the star of a Sunday paella, a nutritional sidekick for a complete meal, or a quick fix for tomorrow's lunchbox, rice is a staple in Spanish households. But sometimes, choosing between ...

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.

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 ...

I have made paella with all varieties of rice, although conventionally it is made with Spanish short-grain. Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well.

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.

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 ...