Brown Rice Paella

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Appears in Cook's Illustrated July/August 2006

Paella can be a big hit at restaurants but an unwieldy production at home. Could we re-create this Spanish classic in two hours without using any fancy equipment?

SERVES 6

TIME 2¼ hours

Brown Rice Paella

WHY THIS RECIPE WORKS

The key to our paella recipe was finding equipment and ingredients that stayed true to the dish’s heritage. First, we substituted a Dutch oven for a single-purpose paella pan. Then we pared down our ingredients, dismissing lobster (too much...

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