The Art of Making Paella | Around the World in 80 Plates Photos

Last Tango in Lyon?

This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. Get the recipe from SAVEUR.com.

Credit: Todd Coleman

Paella with Rabbit and Snails: This traditional Valencia-style paella is based on a recipe in Jeff Koehler’s La Paella (Chronicle, 2006). Get the recipe from SAVEUR.com.

Credit: Todd Coleman

The most traditional way of coloring and flavoring paella is with the dried threads of this spice. Crush them between your fingers over a small bowl and cover with hot water to allow the flavor to bloom.

Credit: Todd Coleman

Cooking the ingredients in hot oil will build a strong flavor base. If using shrimp or fish, remove it from pan before it's completely cooked through to prevent overcooking.

Credit: Todd Coleman

This vegetable base (garlic, tomatoes, peppers, and so on), cooked with paprika until the spice infuses the ingredients, is another important building block of flavor. The longer the sofrito cooks, the darker and richer the paella will taste

Credit: Todd Coleman

Paella purists in Valencia claim that their local water is essential ingredient, but using some chicken stock or seafood stock (which should be added at the same time as the saffron and its steeping liquid) will yield a more deeply flavored dish.

Credit: Todd Coleman

After the rice is distributed evenly, stop stirring and allow the grains to soak up the liquid. Move the pan every few minutes so all parts receive direct heat and cook evenly.

Credit: Todd Coleman

When a thin layer of cooking liquid remains, reduce heat to low, add remaining ingredients, and cook until the rice has absorbed the remaining liquid.

Credit: Todd Coleman

This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Why "Americanized"? Traditional paella valenciana, as documented by David Rosengarten in "The Art of Paella" in our April 2010 issue, usually contains rabbit, snails, and chicken. Get the recipe from SAVEUR.com.

Credit: Todd Coleman

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