259 W. 19th St., nr. Seventh Ave.; 212-462-1000 As any self-respecting paella loon will tell you, “socarrat” is the crackly bed of rice that resides on the bottom of a hot paella pan.

This is his all-vegetable version of a classic Spanish paella. From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

This simple squid-and-shrimp paella recipe comes from José Andrés, who adapted his restaurant version to make it easy and achievable for home cooks. This squid-and-shrimp paella recipe is a ...

Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...

Spanish food is diverse and delicious, thanks to classics like paella, patatas bravas, and croquetas. Here’s how to make them ...

The aroma of firewood, the crackling of the fire and the unmistakable taste of rice cooked to perfection. This is how paella ...

For an extra fine texture, use at 41-cm (16-inch) paella pan suitable for us on the stove and in the oven. Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for ...

Which paella pan is best? Originally from Valencia, a rice-growing region in Spain, paella is a slow-cooked dish of meat, seafood and vegetables that are all simmered with saffron. This deeply ...