Spanish Rice

By Food & Wine
March 14, 2018
John Cullen
Browse through the best of Food & Wine's Spanish rice recipes, which include a hearty seafood paella, arroz con pollo with avocado-green pea salsa, spicy chicken and rice and more.
Start Slideshow

1 of 9

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.

GO TO RECIPE
Advertisement
Advertisement

2 of 9

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.

GO TO RECIPE

3 of 9

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.

GO TO RECIPE
Advertisement

4 of 9

Smoky Paella with Shrimp and Squid

Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, Jose Andres prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.

GO TO RECIPE

5 of 9

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.

GO TO RECIPE

6 of 9

Paella Valenciana

Chef Way Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually.

GO TO RECIPE
Advertisement
Advertisement
Advertisement

7 of 9

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.

GO TO RECIPE

8 of 9

Seafood Paella

This hearty paella, created by cooking club member David Joud, is brimming with browned chicken, seared squid, spicy chorizo and briny shellfish. For a faster version, omit the sole and crabmeat.

GO TO RECIPE

9 of 9

Spanish Rice


John Cullen

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.

GO TO RECIPE
Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com