An early iteration of paella Valenciana was topped with rabbit and snail. Today, it's likelier to come with add-ons like chorizo and shrimp — though, in Spain, variations abound.

'Classical paella is an art form,' said San Antonio chef Johnny Hernandez, who founded the Paella Challenge in 2009. By Kat Stinson on Thu, Mar 27, 2025 at 2:17 pm ...

1. Set the oven at 375 degrees. Have on hand a large (12-inch) skillet with an ovenproof handle and a sheet of foil large enough to cover it. Cast-iron is ideal.

The famous British chef was born 50 years ago today and we look back at when he caused an international incident by including chorizo in paella.

For paella with a Cuban flair, stop into The Cube Inn for the vegetable version, one of the eatery’s most popular dishes. In this intimate, 40-seat restaurant, you’ll be served a steaming plate of ...