Bomba and Calasparra aren’t really rivals — one is a rice variety, the other a protected growing region. Here’s what actually separates them, and which to buy for your next paella.
Author Archives: PaellaMan
31
Jul
Jul
Inside the breathtaking Mosque-Cathedral of Córdoba, we cook a rustic Andalusian classic: chicken and olives paella with a rich, saffron-and-olive-infused broth built before the rice even goes in.
12
Jul
Jul
Arroz con Costra is a 13th-century Spanish rice from Alicante unlike anything else — stop the pan halfway, pour beaten eggs on top, and blast in the oven until a golden soufflé dome rises.
22
Jun
Jun
An authentic seafood and chorizo paella with shrimp, mussels and smoky chorizo, perfect for dinner parties or special occasions.
22
Jun
Jun
A lighter, one-pan salmon and spinach paella with a perfect crispy socarrat, easy enough for a weeknight dinner.
22
Jun
Jun
A hearty chicken and pork ribs paella, simmered in a rich pork stock for a deep, savory Sunday family dish.
22
Jun
Jun
By the editorial team at I Want Paella While the rice provides the body and the seafood offers the flair, it is saffron that gives authentic Spanish paella its soul. In 2026, as global spice markets face imitation and synthetic substitutes, the quest for “Red Gold” has become the defining factor between a mediocre meal […]
21
May
May
In English Introduction Seasoning your new parllera is important for protecting the cookware and ensuring it delivers outstanding performance for years to come. This simple process creates a natural non-stick surface that prevents rust and enhances flavor development. You’ll need to apply oil and heat the pan properly to build this protective layer. Skip this […]
19
May
May
A premium 3 and a Half Shrimp Paella for 3 people: king prawns on top, chopped shrimp in the sofrito, and a perfect socarrat.
19
May
May
Naked Seafood Paella strips the dish down to shrimp, saffron, and a deep sofrito — pure seafood flavor with a perfect socarrat crust.