8 Paellas

March 23, 2010

From duck and turnips to mixed seafoods, the flavors of this traditional Spanish dish are infinitely adaptable.

See the RecipeLuca Vignelli
See the RecipeLuca Vignelli
See the RecipeChristopher Hirsheimer
Paella with Rabbit and Snails (Paella Valenciana)

Paella with Rabbit and Snails (Paella Valenciana)

While versions these days often use more common proteins, classic Valencia-style paella is made with rabbit and snails.Todd Coleman
Fisherman's Paella (Paella a la Marinera)

Fisherman's Paella (Paella a la Marinera)

A paella classic from coastal Spain, this hearty recipe calls for a plethora of seafood. Fresh langoustines or head-on shrimp make for an eye-catching presentation.Todd Coleman
Mixed Paella (Paella Mixta)

Mixed Paella (Paella Mixta)

Because it includes both shrimp and chicken, this paella is considered "Americanized"—but it's no less delicious than traditional paella, with a smoky kick from paprika and chorizo.Todd Coleman

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