Paella

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for rabbit.
This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

Spaghetti stands in for rice in this version of the Spanish favorite.

Do-ahead tips make this rendition of the Spanish classic perfect for entertaining.

The bold flavors of Spain's famous paella-sausage, seafood and saffron-meet the luscious, creamy texture of Italy's risotto in this beautiful rice dish. Pour a chilled dry white wine during dinner, and offer flan for dessert.

Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio.

"I go to Spain frequently, and I've tried many kinds of paella there," says Bruce Cummings of Baltimore, Maryland. "Recently, though, I discovered an outstanding one right here in Baltimore, at Tio Pepe Restaurante."

We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.