My mouth watered when I saw the cover of The Tennessean’s Taste section in the print edition Wednesday. A paella pan featured bright gold, pink and green to display the many ingredients in this ...

TRADITIONAL APPROACH: At Restaurante Levante, browning the chicken and rabbit to create a rich caramelised flavour base is the first step in creating a paella. After years of civil war and austerity ...

Perfect paella takes practice. It helps if your grandfather ran a paella restaurant in the hills of Valencia and you learned at his knee. Being named Perfecte probably doesn’t hurt, either. Chef ...

When making paella at home, the ingredients may vary, but one thing that is absolutely non-negotiable is the socarrat: the layer of crunchy rice that forms at the bottom of the pan in any true ...

It’s not every day that Houston gets to hobnob with Spanish royalty. So next week’s visit by Her Majesty Queen Sofia of Spain, in Houston to oversee an international gala, should bring out socializing ...

I have always been intrigued by cooking over an open fire. There’s nothing like burning wood to infuse every dish with a lovely smoky flavor. So I figured a fireside paella party would be the perfect ...

It's something of a mid-week staple round at my place. Easier than risotto, and with no need for all that stock-stirring nonsense. Just fry up a bit of onion and garlic, add a few chunks of chorizo, ...

The Real Girl's Kitchen host developed her recipe for seafood and sausage paella at a dinner party with Walking Dead star Alanna Masterson If you’ve always been too intimated to make paella, you’re ...

“It’s a controversial question,” says Jesus “Lolo” Manso, a Spanish ex-pat who owns Socarrat, a highly-acclaimed New York City paella bar named after the crust of rice that forms on the bottom of the ...

In Spain, you can find a dish called "paella turista" that loosely translates as "strictly for tourists." It approximates the kind of paella most Americans know -- a mixture of ingredients from land ...