La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast

by Jeff Koehler

PIMENTÓN There are three kinds of Spanish pimentón (paprika): dulce (sweet), agridulce (bittersweet or semisweet), and picante (hot). Paella requires the sweet variety, which is the most typical pimentón in Spain. It’s silky, fine, and blood-red with a deep, smoky flavor.

Do not wash the rice first. Do not add the rice until everyone is present. (People will wait for rice, but rice will wait for no one.) Do not stir the rice. Do not cover while cooking the rice.

91/3 cups water

This about the right amount - it takes more liquid than just cooking rice on the stove.

I used 1 TBSP

I added the live mussles directly to the paella during the last 10 minutes and cooked them as the paella finished.