While there are many variations of paella enjoyed throughout Spain, Paella Valenciana is considered the purist form. This recipe offers a guide to creating this iconic dish at home, using ...

From traditional Paella Valenciana made with rabbit and flat ... If you’re looking to master Spain’s national dish, read on for our favorite paella pans, tested and reviewed.

Valencia is the birthplace of one of Spain's most popular dishes, paella. The paella Valenciana is a mixture of rice, seafood, meat and vegetables flavored with saffron. Valencia is also known for ...

Cut the green beans and chicken into small bite-sized chunks, heat a paella pan (paellero) and brown the chicken pieces along with the greens. All of the ingredients are lightly fried together in ...

Paella is so deeply ingrained into Spanish food culture that it features on menus wherever you go in mainland Spain and its islands. However, it is a dish that has undergone a number of mutations ...

Add saffron and salt. Keep warm. Preheat oven to 475 degrees. Place paella pan on stove over high heat and add oil. Once hot, add drumsticks and rabbit. Cook, turning, until golden all over.

But when we think of Spanish food, the first thing that comes to mind is paella. The sunny saffron-coloured rice dish originated in Valencia, but is now found in homes and restaurants all over ...

Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...