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.

Paella - While traditional paella uses Bomba ... To substitute, cook the brown rice for about 45-50 minutes, using 2.5 to 3 ...

Avoid nonstick pans, as they don't allow for the formation of socarrat, the signature crispy rice crust that develops on the bottom of a paella. Sauvignon Blanc is almost alone in its ability to ...

Whether it's the star of a Sunday paella, a nutritional sidekick for ... So, let's dive into these two types of grains. Both ...

I have made paella with all varieties of rice, although conventionally it is made with Spanish ... Add the chorizo and chicken and brown over high to medium heat for 5 minutes, turning to brown on all ...

Me. Yeah, the ingredients for my paella are one pepper, one onion, some garlic, chorizo, cubed chicken, canned tomatoes, Arborio rice, saffron, and chicken stock. And then some spices, paprika, chili ...

paella de tierra (duck confit, pork tenderloin, chicken, chorizo, rice, and sweet peas), seafood paella (shrimp, clams, mussels, chorizo, and saffron rice with sofrito sauce), special squid ink paella ...

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 ...

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.