You do not need a paella dish to make this recipe: a large, flat non-stick frying pan – around 33cm/13in – will do.

The prawn shells are used to add flavour to the cooking stock in this recipe, which is prepared here on the barbecue. Although the paella could, of course, also be made on the stovetop. To make ...

Orzo makes a wonderful rice replacement, and we've done just that in this speedy 20 minute orzo 'paella'. It has all the ...

James Tanner gets us in the holiday mood with an easy paella, replacing traditional rabbit, mussels and clams with chicken and prawns. Heat a splash of olive oil in a large pan set over medium heat.

It it is much too firm, sprinkle a few tablespoons of hot water over the surface of the rice and continue cooking until the rice is tender. Recipe from Paella by Alberto Herraiz/Phaidon ...