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.
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.
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.
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.
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.
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.
03
Jul
Jul
Texas BBQ meets Spanish paella — smoke-kissed beef short ribs cooked over open fire on a bed of saffron rice. A fusion that makes total sense.
02
Jul
Jul
Receta paso a paso de paella de rabo de toro: carne tierna deshuesada sobre arroz con el caldo del propio guiso. Socarrat garantizado.