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 »
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. Get the recipe for Valencian Pasta »Luca Vignelli
Rice with Squid Ink
Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy). Get the recipe for Rice with Squid Ink »Luca Vignelli
Rice with Duck and Turnips
A traditional rice dish of Valencia, rice with duck and turnips is traditionally made in a Spanish cazuela: a round, medium-deep vessel made of partially glazed earthenware that perfectly melds the flavors. Get the recipe for Rice with Duck and Turnips »Christopher Hirsheimer
