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Paella

  • Article

    Paella with a Twist

    This homemade Seafood Paella substitutes Italian salami for chorizo but still reminds me of Spain.

  • Article

    Buying and Caring for a Paella Pan

    Paella pans come in three different materials and each has pros and cons. Get paella expert Sarah Jay's tips for buying the right pan and caring for it so it…

  • Article

    All About Rice

    Rice is a staple of cuisines all over the world, and covers an astonishing amount of territory in terms of taste and texture. Yet a simple well-cooked bowl of rice…

  • Article

    Guide to Rice Varieties

    There are dozens of different ways to classify the scores of types of rice from all over the world, but rice is generally described as being long-, medium- or short-grained.…

  • Article

    Exploring Spanish Food

    Paella, gazpacho, and more Iberian classics

  • Article

    Photo of the Day: A Paella Giant

    No, your eyes don't deceive you: this paella pan nearly comes to my shoulder. "You could cook yourself in that," quipped FC associate editor Rebecca Freedman when we stumbled upon…

  • Recipe

    Paella with Shrimp, Clams & Mussels

    Spanish bomba rice absorbs more liquid than other rice varieties. If you can’t get bomba, use another medium-grain rice, such as Goya brand, but add only 3-1/2 cups of broth…

  • Recipe

    Spanish Rice with Shrimp

     

  • Recipe

    Arroz con Pollo

    I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit…

  • How-To

    Paella: Rice at Its Best

    Authentic arroz en paella calls for the right pan and a thin blanket of rice

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