Cook over medium-high, undisturbed, until a soccarat (crust) forms on bottom of paella, 2 to 3 minutes. Remove from heat and stir in radicchio, making sure to not break up the soccarat on the ...

Note that traditional paella pans typically do not come with lids ... Cook over high heat until lightly browned on one side, 2 minutes. Transfer the shrimp to a plate. Add the rice to the skillet ...

Come summertime, paella is just the thing. This Spanish dish is a guaranteed crowd-pleasing centerpiece for special occasions and parties, but honestly, this dish is enough reason to celebrate all ...