Deep in a mysterious forest setting, this paella pushes the boundaries of what a Spanish rice dish can be. Wild mushrooms, dark game stock, and forest herbs create an intensely flavored, earthy paella that feels like it was cooked over an open fire — because it was. Watch in Your Language Ingredients How to Make […]
10
Nov
Nov
https://www.youtube.com/watch?v=0sBHIlABejI https://www.youtube.com/watch?v=rOXkkpfR6Ns https://www.youtube.com/watch?v=zsK1xS-vSuU Veal paella is one of the more refined options in the Spanish rice repertoire. The delicate flavor of veal — somewhere between beef and chicken — pairs beautifully with saffron and a clean chicken stock. This is a dish for when you want something impressive without being heavy. Why Veal Works Beautifully […]
05
Nov
Nov
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 […]
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.
29
Oct
Oct
Carbon steel, enameled, or stainless steel? Each paella pan material trades off heat, upkeep, and price differently. Here’s how to pick the right one for your kitchen and your patience level.
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.
22
Aug
Aug
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.
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.