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2. How to Make Spanish Seafood Paella - AOL

   www.aol.com/lifestyle/food-how-make-spanish...

   Happy Spanish Paella Day! For those who haven't had their lives changed by the meal, paella is a traditional Spanish rice dish that consists of seafood or other meat, vegetables and an aromatic ...

3. Valencian Seafood Paella Recipe - AOL

   www.aol.com/food/recipes/valencian-seafood-paella

   1 large onion, finely chopped; 5 tbsp olive oil; 2 garlic cloves, crushed to a paste or finely chopped; 2 tomatoes, peeled and chopped; 1 / 2 tsp sugar; salt; 1 tsp pimentón dulce (or sweet ...

4. Paella - Wikipedia

   en.wikipedia.org/wiki/Paella

   Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6] The dish is sometimes seasoned with whole rosemary branches.

5. List of Spanish dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Spanish_dishes

   a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere

6. White Paella Rice with Bonito and Ibérico Ham Recipe - AOL

   www.aol.com/food/recipes/white-paella-rice...

   Put the paella back in the oven for a further 3 minutes. Remove the paella from the oven again and allow it to rest for 3 minutes. Sprinkle the paella with the fried bok choy leaves and green ...

7. Quinoa Paella with Spring Vegetables Recipe - AOL

   firefox-startpage.aol.com/food/recipes/quinoa...

   Carefully transfer the paella pan to the oven for 12 minutes. Remove the paella pan from the oven and allow to rest for 3 minutes. Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately. Recipe from Paella by Alberto Herraiz/Phaidon, 2011.