Shellfish Paella (Paella de Mariscos) From 'Spain'

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start.

Spanish Paella

An authentic, EPIC Spanish Paella! Easy to make with step by step photos, load it up with seafood, just use chicken or even make it vegetarian!

Grilled Paella Mixta (Mixed Paella With Chicken and Seafood)

This famed seafood-and-meat paella may not be traditional, but it's a favorite of diners all over the world for good reason. The grill makes it possible to cook one big enough for a crowd at home.

Stovetop Paella Mixta for Four With Chicken and Shrimp

Bring paella indoors with this mixed version, which has tender, juicy chicken thighs and plump shrimp nestled among tender grains of rice.

Grilled Chicken and Pork Paella

This chicken-and-pork version uses a backyard grill to mimic the process of making classic paella, and is perfect for a festive party or cookout.

Stovetop Paella Mixta for Four With Pork, Chicken, and Shrimp

Paella is traditionally cooked in massive pans over live fires. When you try to make it indoors on the stovetop, some adjustments are necessary. This recipe accounts for that.

Midweek Paella

A fast and easy paella for midweek meals. Everyday ingredients. Chock full of flavour!

The Chef's Choice Platter inspired by Monster Hunter: World — Binging With Babish

The Chef’s Choice Platter has haunted me for years. A glorious, cross-cultural mishmash of cuisines piled high and deep, devoured by a warrior and downed with a flagon of ale. Then it dawned on me: it was a “chef’s choice” platter, and I’m the chef! So I’m making what I want and devouring it like a

Risotto Tricolore inspired by Big Night — Binging With Babish

This week we’re making Risotto Tricolore from The Big Night. As daunting as Stanley Tucci’s risotto might seem, don’t be tempted to try those ‘internet hacks.’ Although the pressure cooker method turned out… passable, I’d thoroughly recommend sticking to the stovetop method with this one. Yield:

Velvety Menorcan Fish Soup (Caldereta de Pescado) From 'Spain'

Jeff Koehler's fish soup from his new cookbook, Spain, is based on a classic dish from the island of Menorca. Traditionally prepared in a deep cazuela and enriched with saffron and the roe of spiny lobsters, this style of soup is fragrant and truly velvety. Spiny lobsters are hard to find outside of Spain and they have a sliver of a short season, so Koehler has shared instead a twist on the soup that can be eaten year-round, anywhere in the world.