This helps form a crust on the bottom, known as socarrat, which is a cherished part of paella. After 10 minutes, I add the shrimp and mussels , pressing them into the rice gently.

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Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan ...

Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well. Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or ...

The cosy and unpretentious neighbourhood tapas bar is an invitation for diners to explore the vibrant streets of Barcelona, ...