A lot of the success comes down to the quality of the ingredients, the timing, the heat management, and of course, the rice. As far as paella goes, the rice is the star of the show. Serving up a ...

Paella is a vibrant and flavorful rice dish hailing from the sun-drenched coasts of Spain (namely, Valencia); it's sometimes dotted with shellfish and fish, or nods to the Spanish tierra with ...

is where you will find the best rice dishes in the country with Valencia as the undisputed home of the most well known one of all - paella. Paella is so deeply ingrained into Spanish food culture ...

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.

Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Stir in half of the shrimp stock; cover and cook ...

This is her favorite part of eating paella—and for good reason, because who doesn’t love crispy rice? (More on that later.) She also makes sure to taste it along the way. Once plated ...

The rice will absorb the rest of the stock while cooking. The paella’s ready and now it’s time to try it. Sergio notes that it has some socarrat, the crispy, burned part of the rice which has ...

And it's even inspired National Paella Day in the U.S., which happens to fall on Thursday, March 27, and is often accompanied by restaurant deals on the dish. But what makes a plate of rice and ...

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.