The real home of paella is Valencia in Spain, and there are one or two rules the residents there would probably like us to respect. The first is to use short grain rice, and never to wash it.

There's something simply magical about making a huge pan of paella up to serve at a dinner party, especially since this ...

The Region of Valencia’s typical gastronomy revolves around rice dishes. From traditional paella to arroz con costra, our destination serves up an incredible range of recipes that showcase our ...

Outside Spain, paella – a delicious, saffron-hued mélange of rice, vegetables and meat – is unquestionably the nation's most widely recognised dish. But in sunny Valencia, the birthplace of ...

This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation to stir the rice while it cooks, else you won't get the all-important crispy base ...

Reduce the temperature to a medium heat, give the rice one final stir then leave to cook, uncovered, for 15–20 minutes. Do not be tempted to stir the paella again – you want the caramelised ...

It's been a weird summer, weather-wise. I've stayed in the UK, working on my house and garden, painting rusty gates, weeding, and saying things like 'ooh sun's over the yard arm, time for a drink ...

Photo: Ellen Airhart “Our Neuro Fuzzy makes wonderful rice, better than a restaurant,” says senior staff writer Joel Santo Domingo, who has been using the Neuro Fuzzy since 2022 ...

head no further than the Paella Depot. The booth offers chicken and chorizo paella with rice, leeks, red bell peppers, zucchini, snap peas and options to add fried egg and seafood. All options are ...

“Never stir your paella after you’ve added the stock,” Sophie warns. “Many people fall to the habit of stirring the rice after adding the stock, but this can be the downfall of your dish.

Socarrat's key ingredient is starch, so you're going to need a magical, short-grain, starchy paella rice that absorbs a ton ...