Authentic Paella Valenciana
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Quick and Easy Paella
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.
Authentic Seafood Paella
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!
Spanish Rice and Shrimp
I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!
My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!
Mexican Paella with Cauliflower Rice
A deliciously tempting, grain-free paella made Mexican style with flavorful chorizo. This recipe has a wonderful earthy background flavor and a deep color. It makes a beautiful presentation for dinner.
Sponsored By Hunts
This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.
Brown Rice, Chicken, and Chorizo Paella
My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.