Paella is a distinct dish that originated in Spain and has long been associated with the Valencia region. It's traditionally made by sautéing meat in olive oil, often with some herbs, onions, and ...

3. Place the paella pan, or any large fire-proof skillet, on the grate directly over the coals. 4. Sauté the chorizo to render the fat, then remove the pieces, but leave the fat, add olive oil.

But it was his aunts and uncles who allowed him to appreciate the diversity of paella, since they each had their own styles of cooking it. One aunt cooked with vegetables over a wood fire ...

Forget running with the bulls -- I get enough of a Spanish thrill making paella for company. From start to finish, it's a dramatic dish. That double-wide pan, straddling two burners! The seductive ...

Cooking paella requires exceeding skill and patience, especially as most recipes call for turning up the heat in the last few minutes of cooking to achieve a socarrat: a caramelized crust formed ...