Seafood-and-Chicken Paella with Chorizo
At her restaurant, Brasa, pork-loving chef Tamara Murphy makes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sautéing the shrimp and steaming the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps the seafood moist and delicious. More Paella Recipes
Sardinian-Style Paella
Fregola, the pearl-size Sardinian pasta that is quite similar to couscous, makes a terrific substitute for rice in this paella-style dish; it soaks up a lot of the cooking liquid from the seafood, tomato and chorizo stew and still stays nicely chewy. For such an impressive main course, it can be prepared surprisingly quickly. More Paella Recipes
A Lesson in Spanish Tapas
At New York City’s Boqueria, chef Seamus Mullen creates exceptional tapas and small plates. F&W simplifies and supersizes his best recipes.