Paella feels like a summertime dish to me, in part because old-school versions in Spain are prepared over a fire. Plus it’s great make-ahead party food. The fish, the chicken, the tomatoes and peppers, make for great warm weather fare.
Of course it need not be limited to just summer, or summer. These 10 Rules for Perfect Paella apply year ’round.
You can try this Lobster Paella, which utilizing a tight-foil technique learned in Spain.
Or this French-inspired paella with Roasted Monkfish and Mussels.
My dramatically inky, squid-laden Black Paella, (a.k.a. Paella Negra) works well on dark winter nights.
Of course, my old go-to, this basic Spectacularly Delicious Paella is a great starting point. Just don’t forget rule #8 – resist the urge to overload it. Rice is the star, everything else is a supporting player.
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