*For an extra-fine texture use a 51-cm (20-inch) paella pan. Preheat the barbecue or grill. Lightly toast all the spices and flavorings in a dry frying pan or skillet over medium-high heat until ...

The key to a great paella lies in the rice, both the raw ingredient and how you handle it during the cooking. Spaniards use Bomba rice in their paella. These short-grain rice varieties grown near the ...

PROCLAIMING A DISH “the king” is begging for contradictio — or combat. But generations of Spanish gastronomes have revered paella as the king of all rice dishes, and with little quarrel. Anyone who ...

“It’s a controversial question,” says Jesus “Lolo” Manso, a Spanish ex-pat who owns Socarrat, a highly-acclaimed New York City paella bar named after the crust of rice that forms on the bottom of the ...

The days are getting shorter, but the sunlight is a generous honeyed gold, and our markets and gardens are a glorious collision of vegetables. The cooking of Spain is a great place to look for ...

The menu fixed to the restaurant wall in front of me proudly offers 176 rice dishes. The first question that springs to mind is: “How?” Followed rapidly by: “Why?” How can you possibly prepare that ...

*For an extra fine texture, use at 41-cm (16-inch) paella pan suitable for us on the stove and in the oven. Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for a ...

Maybe it’s time you stopped stirring. For a couple of decades now, risotto has been the go-to sophisticated rice dish for homes and restaurants alike, and cooks have stood by the stove with a spoon in ...

You wouldn’t know it from the elaborate meat-and-shellfish dish in Spanish restaurants, but paella has simple roots. Like most peasant dishes gone ritzy, paella is quite comfortable back in the home ...