Filmed in the Sierra de Guadarrama mountains, this is paella reimagined with slow-cooked beef and nutty brown rice. Brown rice is unusual in a paella pan — it takes longer to cook and absorbs flavors differently, creating a heartier, more robust dish that’s perfect for mountain weather. Watch in Your Language Ingredients How to Make […]
Author Archives: admin
Arroz del senyoret cooked in Calpe — the Costa Blanca fishing village beneath the Peñón de Ifach. Pre-peeled seafood paella from the sea to your plate. Recipe + video.
Yes, you can make good paella in a wide skillet. Here is what to use, what to avoid and how to still get a crispy socarrat.
Wild Coast Spring Paella — a vibrant seasonal paella from Spain’s untamed Atlantic coastline, celebrating spring seafood and ingredients at their finest.
Which paella pan size do you need? A simple chart of pan diameters, how many people each one feeds, and how much rice to use.
Deep in the forested mountains of Ripollès, Catalonia, we cook Arròs de Muntanya: duck and wild mushroom paella seared over open fire under an ancient Romanesque bridge. Pure mountain soul.
Hawaii meets Valencia: a volcano-inspired Spanish fusion paella filmed at Wailua Falls, Punaluʻu Black Sand Beach, and the remote Krenitsyn Volcano. Tropical vibes, classic socarrat.
24
Jul
Jul
We cooked Pork Bomb Paella for 400 people in the village square of Almagro, La Mancha — an 80kg iron pan, 15kg of bacon, 50g of saffron, and 10kg of torreznos on top.
18
Jul
Jul
Arroz de Cerdo y Coliflor from Peñíscola — pork spare ribs and caramelised cauliflower on saffron rice, cooked over open fire. One of Spain’s great forgotten paellas.
08
Jul
Jul
New to paella? This beginner’s guide covers everything — the right pan, rice, stock, and technique to make your first authentic Spanish paella a success.
- 1
- 2