Paella

For a thoroughly Mexican take on Spanish paella, try this recipe from Tabasco, Mexico. In other regions of Mexico, oysters might be substituted for the clams, or the cook might…

Infinitely versatile, paella comes in almost as many versions as there are Spanish cooks. And, although some paella recipes call for chicken, chorizo or both, this one is for real…

  Is there a tastier, more beautiful way to feed a crowd than paella? The gorgeous Portuguese and Spanish staple comprises a mélange of shrimp, mussels, lobsters, chorizo, or whatever appropriate…

In Spain, paella is classically prepared in a wide, shallow metal pan over an open fire and must be tended nearly constantly as it cooks. Using an Instant Pot isn’t…

Paella—that almost mystical Spanish rice specialty that’s chewy to the bite on top and crispy on the bottom—can feel nearly impossible to perfect at home. If you’ve always wanted to master making…

Chock-full of three kinds of seafood plus spicy chorizo, this Spanish paella will satisfy a hungry crowd for a Sunday supper. The recipe calls for Bomba rice, a short-grain Spanish…

Whether your paella includes seafood and shellfish like shrimp and mussels, seasonal vegetables, or meat like chicken or chorizo, the fundamentals of making this Spanish rice dish are still the…

  From the rolling vineyards of the Basque region to the buzzing tapas bars of Barcelona, the cuisine of Spain is unrivaled. To get a better sense of the way food brings…

Paella is traditionally made in a wide, shallow pan over a wood-burning fire, but here the classic has been adapted for a pressure cooker, which significantly cuts the cooking time. Be…