If you are using only one lobster, separate the head from the ... the rice and continue cooking until the rice is tender. Recipe from Paella by Alberto Herraiz/Phaidon, 2011.

This lobster with fideos is chef José Andrés' take on rossejat de fideos, a traditional seafood dish of Spain's Catalonia region that resembles a kind of paella — but instead of rice ...

Paella is more than just a dish—it’s a celebration of Spain’s vibrant culinary heritage. With its aromatic spices, ...