Paella photography

Indulge your senses with a captivating glimpse into the world of culinary artistry as you explore a Pinterest post that unveils the exquisite plating of a mouthwatering paella dish. This visual masterpiece captures the essence of this beloved Spanish delicacy, transcending its mere status as a meal to become a work of edible art.

Arroz negro, a Spanish specialty originating from the Valencia and Catalan regions, made simply with prawns, squid and squid ink is the epitome of of deep sea on a plate.

Find Seafood and Chorizo Paella at ALDI.

A blog about Decorating, fashion, gardens, the beach, gardening, cooking, photography, all influenced by my Italian and Argentine roots.

<p>Our oven-baked paella starter, which combines Arborio rice with aromatic saffron, garlic, chiles and herbs, streamlines prep for this classic Spanish dish so you can enjoy it even on a weeknight. All you have to do is add the seafood, chorizo and a few other ingredients and bake everything in the oven. While the paella cooks, whip up a batch of chilled sangria to serve alongside. Be sure to use Spanish chorizo, which has been dried and cured, not fresh Mexican chorizo, for this dish.</p>

Shop tools and ingredients to create authentic paella. La Tienda offers the best of Spain shipped direct to your home - fine Spanish foods, cookware and more.

Embark on a flavorful voyage with a Seafood Paella, harmoniously paired with the passionate strums of Paco de Lucía’s “Almoraima.” This pairing encapsulates the vibrant traditions of Spain, where community, food, and music are the essence of celebration. The rhythmic clapping, or palmas, in “Almoraima” resonates with the bubbling broth of the paella, mirroring the lively atmosphere of a Spanish gathering. The complex rhythms in “Almoraima” unveil a rich tapestry of Spanish tradition, much…

Kirsty Bryson on Instagram: “Paella!.. another favourite shot from our recent Spanish inspired shoot using @vulcanodesign . Styling @kbfoodstyling Photography…”

You either love squid ink or you don't. If you're in the first camp this arròs negre, loaded with shrimp and calamari, could just become your go-to recipe.