spanish rice recipe - 18 Matching Articles

Hailing from coastal Spain, this recipe calls for a plethora of ... shrimp available. We ran the recipe with David Rosengarten's feature "The ...

... of the shellfish into the rice and uncover it while you ...

... 20 minutes before adding the rice, fortifies the stock for a ...

In this dish, meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot dish similar to arroz con pollo, the classic Spanish and Latin American specialty.

We discovered this traditional rice dish while researching paella in Valencia. It's traditionally made in a Spanish cazuela, a round, medium-deep vessel made of partially glazed earthenware.

Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.

... Presilla's interpretation of a classic Spanish preparation, the peppers are stir-fried ...

... with a sofrito, the iconic Spanish and Latin American flavor base ... , 2012)See all 150 classic recipes featured in our 150th issue »

Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).

This is the definitive paella of Valencia.

This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Why "Americanized"? Traditional paella valenciana, as documented by David Rosengarten in "The Art of Paella", usually contains rabbit, ...

This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in.

Feijoada recipes vary, depending on regional preferences, ...

"Eating this dish makes me feel like I'm at home. It's my mom's specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for merianda, the ...

... style of San Sebastian, the Spanish Basque gastronomic capital. In Spain ...

... is everything we love about Spanish cooking—lusty, elemental, assuredly simple. ... absolutely canonical.See all 150 classic recipes featured in our 150th issue ...

Equipo Navazos' Jesús Barquín ritualistically enjoys scouring the fresh fish market in Sanlúcar de Barrameda for the area's incomparable shellfish. He cooks mantis prawns, langostinos, and clams and their sweet and salty ...

... an acceptable substitute for the Spanish Monalisas. The cook time of ... WATCH: How to Make a Spanish Omelet (Secret Shortcut)

... any excess oil. These tender Spanish green onions, always served with ...

... to Make Tortilla EspañolaThis classic Spanish dish can be served for ...

... negra lomo, a salty, dry-cured Spanish pork loin, is delicious on ...

... , this is basically focaccia's long-lost Spanish cousin. The trick with this ...

A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables.

This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.

These fragrant, skillet-roasted pecans—based on a version that writer Jessica Harris makes—get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.

You can find Andalusian potato-tuna salads like this offered at any café or bar in Jerez, served at most hours of the day and night. Eduardo Ojeda of Equipo Navazos likes to make the dish as the starter course for family ...