Spanish Rice

By Food & Wine
Updated 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.
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Seafood Paella with Spinach and Arugula

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Quick-cooking Bomba rice has a distinctive chewiness that's perfect in recipes like Amaryll Schwertner's outrageously crusty and very fast seafood paella.

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Spicy Chicken and Rice

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Medium-grain Spanish rice, such as Valencia, is naturally creamy, so it nicely absorbs the flavors of this classic Spanish dish.

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Arroz con Pollo with Avocado-Green Pea Salsa

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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.

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Smoky Paella with Shrimp and Squid

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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.

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Arroz con Pollo with Mushrooms

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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.

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Paella Valenciana

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

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Grilled Seafood Paella

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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.

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Seafood Paella

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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.

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Spanish Rice


John Cullen
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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.

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