
Popular Paellas
Paella originated when the Moors brought a strange white grain called rice to Valencia. Valencians garnished it with vegetables, snails, and rabbit and the original paella was born, quickly becoming food for field workers. Each region has their own version. In Sevilla and Cádiz, they add big prawns and langostinos. Along the Costa del Sol, they use mussels, prawns, ñora peppers and lemons. Authentic Spanish ingredients are key. Spanish short-grained rice like Bomba absorbs broth but each grain remains distinct. Spanish saffron adds deep flavor and color. And a rich broth made with fish or chicken stock, or bouillon cubes is a must.
Weeknight Paella Recipe
Receta de Paella para Entre Semana
By: La Tienda Kitchens
Mountain Rice with Wild Mushrooms, Asparagus and Butifarra Recipe
Receta de Arroz de Montaña con Setas Silvestres, Espárragos y Butifarra
By: La Tienda Kitchens

Seafood Paella Recipe
Receta de Paella de Marisco
By: La Tienda Kitchens

Mixed Paella Recipe
Receta de Paella Mixta
By: La Tienda Kitchens

Paella with Chicken and Chorizo Recipe
Receta de Paella de Pollo y Chorizo
By: La Tienda Kitchens

Ultimate Mixed Paella Recipe
Receta de Imprescindible de Paella Mixta
By: La Tienda Kitchens

Vegetarian Paella Recipe
Receta de Paella de Verduras
By: La Tienda Kitchens