La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast

Sample recipes from La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast

Chicken Stock

Use a cleaver to chop up the chicken. For a stock that is lower in fat, let cool, refrigerate until well chilled, and scrape off the acc...

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The Original Valencian Paella

Paella valenciana does not have a precise recipe–it was born in the fields and not in a chef’s restaurant kitchen–but there is an accept...

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Fisherman’s Paella

This paella celebrates the flavors of Spain’s coasts, mixing both shellfish and fish. Monkfish, with its sublime flavor and firm flesh, ...

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Paella with Rabbit and Artichokes

Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into t...

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Paella with Wild Mushrooms

This paella changes each time it’s made, depending on what kinds of mushrooms can be found either in the woods or in the market. Autumn ...

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Spring Paella

This paella is a sibling of the Paella valenciana from the huertas, the irrigated orchards and fields around Valencia. In spring they ar...

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Vegetable Stock

This is a good stock to have on hand if there are vegetarians in your family.

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Rice with Sardines

The humble sardine can be sublime, as this dish demonstrates. It’s best when the fish are running. In Spain their peak falls de Virgen a...

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Fish Stock

Each 1 pound of fish heads and bones, plus some vegetables, makes 4 cups of rich, tasty stock. Avoid vigorously boiling the fish; the go...

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Rice with Chicken

Rice dishes often draw on various, sometimes disparate, flavors. Not this one. This is rice cooked with chicken. No seafood, rabbit, or ...

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Rice Pudding

There are few smells more inviting than that of rice simmering in milk with sugar, cinnamon, and citrus peels. We like to make arroz con...

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