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.

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 ...

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 ...

Which paella pan is best ... This shallow surface helps achieve the perfect texture of rice, meat, seafood and vegetables. Nonstick vs. raw materials While nonstick pans make food release more ...

About Chicken Paella Recipe: Paella is a traditional Spanish dish cooked with rice, assorted vegetables, chicken, white wine, saffron and herbs. Heat oil in a pan. Shallow fry the chicken pieces and ...