Forget everything you think you know about paella. You make it with seafood, right? No, traditional paella, as prepared in its birthplace — Spain’s Valencia province — contains just two proteins: ...

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Home grillers, here’s a plant-based paella bursting with bright Spanish flavors. The chickpeas provide the protein and, while tradition calls for cooking the veggies in the pan, grill master Steven ...

This vegetable and chickpea paella is a delightful vegetarian take on the traditional Spanish rice dish. It’s one of my go-to dinners when I want something healthy, high in fiber, and quick to prepare ...

Chef José Andrés wanted to cook paella as a child, but his father, Mariano, wouldn’t let him. Subscribe to read this story ad-free Get unlimited access to ad-free articles and exclusive content. “He ...

Vegetable Paella with Chorizo and Prawns cooked on a beach grill. (Photo: Sarah Elliot for Eye-Swoon.com) Most summers my family and I travel to the Spanish island of Ibiza for a two-week holiday.

Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It’s actually the stamen of a type of crocus plant. They’re ...

This recipe was featured in Week 12 of Voraciously’s Plant Powered newsletter series. For more recipes like this one, and for tips and tricks to help you put more vegetables on your plate, sign up for ...

Tell your friends you’re making paella and they’ll envision seafood and/or meat on saffron-colored rice in a huge paella pan. But tell chef María José San Román, a native of Alicante, in the ...

To prepare the vegetarian paella, first take care of the vegetable broth. Chop the celery (1), onion, and carrot (2) into chunks and place them in a pot with 6 cups of water (3). Bring to a boil and ...

It's not easy to make great paella at home; don't let anyone tell you any different. It takes practice to learn how to finesse the fire and the rice and the liquid so everything comes out perfectly.