“Paella comes from the Latin word patella, which means “pan.” It is one of the oldest and most well-known dishes of classic Spanish cooking, and it’s one of my favorite things to cook, perfect for get-togethers with good friends and good wine. The best paella is made with Bomba rice, because it’s able to absorb up to three times its volume in liquid – the more liquid rice absorbs, the more flavorful your paella will be. If you can’t find Bomba rice, a short-grained rice like Arborio is a great alternative.”
Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author. Known for his inventive, approachable, and modern Spanish cuisine, in August 2011, Seamus opened his first solo restaurant, Tertulia, in Manhattan’s West Village. He is also a contributing columnist to Everyday with Rachael Ray, and a regularly featured judge on the James Beard award-winning Food Network series “Chopped.” In 2012, Seamus released his first cookbook Hero Food: How Cooking with Delicious Things Can Make Us Feel Better.