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If you think of Spanish cuisine you might very well think “paella”! And you would be right to do so, as this is one of Spain’s signature dishes, and certainly one that you might learn to prepare on one of our cooking vacations to Spain. The key to good paella? The pan, of course, since “paella” refers to the pan that the dish is cooked in. But equally important is the rice, as it is the main ingredient.
Discover an alternate paella recipe and learn about paella and wine pairings.
You can find paella pans of various materials – carbon steel is the most traditional – and of various sizes. The following recipe is for 6 people, which usually means around a 15- to 18-inch pan. Remember, the larger the pan, the thinner the layer of rice and the more of the wonderful crusty soccarat you will have! This recipe is easily adaptable. Don’t like shellfish? Leave it out. Want a seafood paella? Leave out the meat. Serving vegetarians? Use vegetable broth, omit the meat, and add more vegetables!
See all our Spain cooking vacations.
Serves 6 to 8
Prep time: 20 minutes
Cook time: 25 minutes
Cook method: Saute/Simmer
Remove from the oven and enjoy!
Try this delicious Spanish salmorejo soup recipe.
By Peg Kern
Discover a recipe for Spanish cod in almond sauce.
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