All Posts Tagged 'paella' (6)

Yields 4 to 6 servings



Note: Adapted from Bar Pintxo of Santa Monica, California. Bomba and Valencia rice can be found at Spanish markets; Vialone Nano rice can be found at Italian markets and cooking stores. Arborio rice can be…

Yields 6-8 servings



Ingredients:



6 ounces Spanish chorizo, casing removed, crumbled

3 tablespoons olive oil…

One of my most favorite dishes in the world is Paella, and there are limitless ways to make it. Of course my love for seafood dictates to me to fill it with some of the seafood's that I love. This one contains mussels, shrimp, scallops, snow crab, and…

Chef Denisse Oller invites us to taste the traditional rice dish of Spain with a meat variation instead of the traditional seafood version.

Serves 6–8



Ingredients:…

When the family gets together or you’re having a lot of people over for dinner, it can get a…

When one walks along the Mediterranean Sea in Spain, year-round front-line restaurants always serve the largest meal of the day at 1:30 p.m. The aroma you will often encounter is that of paella cooking.



Although many dispute the paella’s origins, the word derives from the Valencian language (a dialect of Catalan), and which is making resurgence all throughout the Valencia area.…