Authentic paella uses bomba rice, but many people in the U.S. substitute arborio, which is easier to find. They’re quite different though. Here’s the scoop on which is better.

Chicken and Chorizo Paella is a version of Paella Valenciana. This traditional recipe features a combination of chicken, chorizo, vegetables, and saffron-infused rice cooked in a shallow pan called a ...

Arborio rice may be substituted. 3 1/2 cups clam juice diluted with 1 1/2 cups water. ... Add the rice to the paella pan and stir it gently to coat with the pan mixture.

Note: If you can’t find bomba or Arborio rice, use sushi rice, though the texture will be a bit different. You can replace white wine with 2 tablespoons white wine vinegar plus 2 tablespoons water.

The rice must be short or medium grain. Because Valencia rice is not easy to find, I usually use arborio, now sold just about everywhere, or cheaper American or Asian short-grain rice.

Cooking times for paella rice vary depending on the type of rice and amount of liquid used. So taste the rice before the pan goes into the oven. If it feels raw, add 1/2 cup liquid.

Add the hot broth mixture and bring to a boil. Add the rice and chickpeas (with their liquid) and bring back to a boil. Reduce heat to low and simmer, stirring frequently, adding a little more hot ...

If the idea of spending hours at the stove making a traditional Spanish paella fills you with dread, consider this hack for cooking a speedy version instead.

Leave the paella over the heat until the rice begins to stick to the bottom, about 5 minutes. Remove from heat and cover tightly. Set the paella aside to rest for 10 minutes.

1. Set the oven at 375 degrees. Have on hand a large (12- or 13-inch) skillet with an ovenproof handle. 2. In a bowl, toss the shrimp with 2 cloves of the garlic, paprika, salt, black pepper, and ...

PROCLAIMING A DISH “the king” is begging for contradictio — or combat.But generations of Spanish gastronomes have revered paella as the king of all rice dishes, and with little quarrel.