Seafood Paella with Spinach and Arugula
Quick-cooking Bomba rice has a distinctive chewiness that's perfect in recipes like Amaryll Schwertner's outrageously crusty and very fast seafood paella.
Spicy Chicken and Rice
Medium-grain Spanish rice, such as Valencia, is naturally creamy, so it nicely absorbs the flavors of this classic Spanish dish.
Arroz con Pollo with Avocado-Green Pea Salsa
Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.
Smoky Paella with Shrimp and Squid
Arroz con Pollo with Mushrooms
This is star chef Jose Andres's super-versatile version of the classic Spanish chicken-and-rice dish. Feel free to swap rabbit for the chicken; if fresh wild mushrooms like chanterelles and morels are in season, add them as well.
Grilled Seafood Paella
Traditionally made over an outdoor fire, paella doesn't get any better than this seafood version. The quick broth made here from shrimp shells adds a distinctly rich flavor, but you can substitute fish stock or three parts bottled clam juice diluted with one part water. After adding the broth, don't stir the paella again so a deliciously crisp bottom crust will form. It's important to have all the ingredients and two heavy-duty oven mitts ready grillside before you start.
Think paella without the animal protein. Tomatoes pureed with onion, garlic and stock give this rice pilaf subtle flavor. It’s a perfect side for spicy dishes like chiles rellenos and pork tamales.