Each region in Spain has its own variation, but a classic paella is all about a mix ... chicken, seafood, and chorizo.

All other paella recipes ask you to crumble saffron ... as much a part of paella as are all the fancy stir-ins. On to the seafood. Martha has you add shrimp and a huge amount (1¼ pounds) of ...

Fry the onion in the oil in a 16-inch paella pan until soft ... Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.) ...

Chorizo Seafood Paella is a great dish to make for friends and family in the warmer months and enjoy with a glass of Spanish ...

Preheat oven to 475 degrees. Place paella pan on stove over high heat and add oil. Once hot, add drumsticks and rabbit. Cook, turning, until golden all over. Lower heat to medium-high and add ...

This is not a traditional paella — you won’t get the same ... Meanwhile, thoroughly pat the shrimp dry on all sides. In a medium bowl, toss the shrimp with the remaining 1 tablespoon oil ...

Some include rabbit or chicken, while others focus on seafood ... won't get the all-important crispy base (called the socarrat). You do not need a paella dish to make this recipe: a large ...

a seafood paella that will conjure the smell of beachside restaurants. And for something different, try the fideo noodle paella made with toasted angel hair pasta. Note: all of these recipes call ...