Smitten Kitchen (2)
Cooking Nook (1)
Mattika Arts (1)
This is the definitive paella of Valencia.
Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
Valencian food authority Llorenç Millo notes that aficionados of this dish (traditionally made with eel or crayfish from the marshes where rice is grown) add a whole hot chile to the sauce.
This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence.
These lucky recipes are traditionally eaten near New Year's Day, from the cuisines of China, Japan, Cuba, Turkey, the USA, and more.
Does Not Apply