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

This squid-and-shrimp paella recipe is a simplified stovetop version adapted from a stunning rice dish piled with seafood that's served at Jaleo, the Washington, D.C. restaurant from José Andrés.

FEW DISHES are as evocative of Spain as paella, yet its origins are as humble as the land from which it arose. More than a meal, paella is an embodiment of history—an alchemy of culture ...

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