When I think of Spanish cuisine, paella often comes to mind. The dish has positive memories from a trip to Spain a few years back — I couldn't stop ordering it. And José Andrés has ...

Some paella recipes eliminate the onion due to its moisture content (for fear it will add too much moisture to the dish and make the rice mushy), but that isn't an issue when using Spanish rice.

Nestle the shrimp into the paella, add the lemon juice, and cook another 5 minutes. At this point, most of the moisture should be absorbed and the rice on top should be getting tender. If it is st ...

Although paella is now known worldwide, it has its roots in Valencia. It was there, in the 8th century, that the Arabs began cultivating rice, which became the foundation of this dish. Initially ...

The growing international demand cemented its reputation as a Spanish national dish, though to the people of Valencia, it ...

Jamie Oliver’s take on a classic Valencian dish maybe deliciously tasty but it is not paella - here is the crucial reason why ...

Artichokes, found in many Spanish dishes, aren’t actually from Spain ... Warm the olive oil in the paella pan over medium-high heat until it is hot but not smoking. Add the chicken and rabbit ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of ...

You can always depend on the food in Spain. From tapas to paella and everything in between, having a bad dining experience is ...

Place the yolks in a separate bowl. A Spanish paella is one of my favorite dishes for summer entertaining — whether it’s a small or large group. Unlike traditional paellas that contain ...