If the idea of spending hours at the stove making a traditional Spanish paella fills you with dread, consider this hack for cooking a speedy version instead.

It’s the most impressive way to feed a crowd. I remember the first paella I ever tasted, at a Spanish restaurant tucked into an alley in downtown San Francisco. With a flourish, we were ...

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.

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.

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 ...

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 ...

Although the paella could, of course ... Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without ...

No one dish represents this more completely than the Fxxking Paella. “The main flavours and textures of the dish can be likened to traditional Hainan chicken rice, but with a twist,” explains ...

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.