Rice & paella recipes
Paella and its relatives, from arroz negro to fideuà.
7 recipes
Arroz Negro
A dramatic black rice from the Valencian and Catalan coast, stained and flavoured by cuttlefish ink built on a broth of the very same seafood. A spoonful of garlicky allioli on top is not optional; it cuts the deep, briny richness perfectly.
Arroz a Banda
An Alicante fishermen's rice cooked in a deeply flavoured fish broth and served, as its name says, apart from the fish that gave it life. Humble in origin, it is all about the intensity of the stock and a good crust of allioli alongside.
Arroz al Horno
An inland Valencian baked rice, traditionally born the day after a cocido to make use of its leftover broth, chickpeas and meats. Cooked uncovered in the oven, it develops a firm, toasty top crowned with a whole roasted garlic head.
Arroz con Bogavante
A celebratory Spanish rice built around lobster, seared and then simmered so its shells perfume a rich fumet in which every grain cooks. It is the dish that appears at family feasts, generous and unmistakably festive.
Fideuà
Paella's noodle sibling from Valencia's coast, fideuà toasts short noodles until nutty then cooks them in fish stock in a wide pan, building the same prized socarrat crust. A dollop of garlicky alioli on top is non-negotiable.
Paella Valenciana — the definitive home method
The original paella from Valencia: chicken, rabbit, green beans and saffron over open heat. This home method works on a gas burner and delivers real socarrat.
Paella de Marisco
Paella de marisco is the coastal seafood version of Valencia's famous rice, built on a rich shellfish stock and stained gold with saffron. Success rests on the socarrat, the prized toasted crust that forms on the bottom of the pan when the rice is left undisturbed.
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