A quick primer on Spanish rice dishes<\/h2>\r\n\r\n\r\n\r\n

There’s a lot more to Spanish rice than just paella in Seville. Here are a few more incredible Spanish rice dishes to look out for\u2014consider giving one of them a try!<\/p>\r\n\r\n\r\n\r\n

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• Paella<\/strong>: A Spanish rice dish traditionally made with chicken, rabbit, beans and occasionally snails, though now many recipes use seafood. Short-grain rice is cooked in a large pan in a thin layer, with a crispy, caramelized layer on the bottom called socarrat<\/em>. All of the liquid is cooked out, making the end result on the drier side.<\/li>\r\n
• Arroz caldoso<\/em><\/strong>: Where paella is dry, arroz caldoso<\/em> is almost soupy\u2014the name translates to “brothy rice.” It’s cooked in a deeper pan than paella and can be made with meat, seafood, veggies, or just about anything else!<\/li>\r\n
• Arroz con pato<\/em><\/strong>: This rice and duck dish is native to the province of Seville, where the fertile plains between the Guadalquivir River and Do\u00f1ana National Park provide ideal conditions for growing rice.<\/li>\r\n
• Arroz negro<\/em><\/strong>: <\/em>“Black rice” gets its name from the squid ink that the rice is cooked with! It’s usually topped with calamari and shrimp which provide a stark contrast to the dark color of the rice.<\/li>\r\n
• Arroz a banda<\/em><\/strong>: A rice and seafood dish from Valencia, in which both components are cooked together and then served separately.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
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