Top Rated Paella Recipes

This traditional dish from the Valencia region of Spain can be a real showstopper when you bring it to the table in a paella pan, garnished with flat-leaf parsley and lemon wedges so your guests can squeeze over. It features shrimp, chicken, and sausage, lots of onion and asparagus, as well as luxurious saffron threads, and you can make it in under an hour. It's so delicious, you'll want to serve it in this unforgettable way. But what if you don't happen to have a paella pan? You can use a large skillet instead, at least 12 inches but preferably 14 to 15 inches, with ovenproof handles. -The Mediterranean Table This recipe is courtesy of The Mediterranean Table.
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4.5
Leftover Turkey Paella
Looking for a genius way to use up all that extra Thanksgiving food? Try this inventive paella dish created by Chef Lolo Manso of New York City's Socarrat Paella Bar.Recipe courtesy of Socarrat Paella Bar
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4.5
In paella, the focus is rice cooked in an intense stock, with meat adding flavor, but meat has taken over and often the paella emerges with the meat cooked perfectly but the rice overcooked and mushy. Dirt Candy's paella focuses on cooking the bomba rice perfectly, and we use a toasted rice crisp to get the sweetness of socarrat into the dish.    Click here to read the full story on Dirt Candy: A Cookbook. 
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4
Socarrat is the toasted rice from the bottom of a paella pan, and it adds sweetness to the dish. It's impossible to get good socarrat in the restaurant, so this is our version.  Click here to read the full story on Dirt Candy: A Cookbook.
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