When I make a paella, the rice always becomes soft and squashy, even though I follow the cooking time on the recipe. I am using a short grain rice, but is there a special one I should use.

The best paella pan is the Garcima Pata Negra Paella Pan; it's sturdy and has a wide surface area. Paella is a vibrant and ...

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.

Red, green, brown and black rices ... medium-grain rices are risotto and paella rices such as arborio and calasparra. Short-grain rices include pudding rice and sushi rice. While many people ...

While her commitment to limiting food waste is commendable, our Test Kitchen (along with other paella purists on the internet) has some thoughts on the recipe. "Where to start?" says Emily Nienhaus, ...

Me. Yeah, the ingredients for my paella are one pepper, one onion, some garlic, chorizo, cubed chicken, canned tomatoes, ...

The Castellón-born golfer joined Kendra Scott in the kitchen to create his signature dish, a regional classic from his ...

Avoid nonstick pans, as they don't allow for the formation of socarrat, the signature crispy rice crust that develops on the bottom of a paella. Sauvignon Blanc is almost alone in its ability to ...