Recipes
Paella 6 Ways
Real Spanish paella is a dark, rich, smoky creation: denser than a pilaf, drier than a risotto, and arguably more satisfying than both. As David Rosengarten explains in The Art of Paella, there’s not much of a consensus regarding how this delicious dish, perhaps Spain’s most famous, should be prepared and what should, or shouldn’t, go into it. From traditional Valencia-style with rabbit and snails to the shrimp and chicken version most of us are familiar with, these eight recipes for paella, traditionally cooked over an open fire or grill, all follow the the basic process outlined in our step-by-step gallery The Principles of Paella »
Paella with Rabbit and Snails (Paella Valenciana)
Fisherman’s Paella (Paella a la Marinera)
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)
Valencian Pasta
Rice with Squid Ink
Rice with Duck and Turnips
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