This vegetable paella is the perfect way to welcome spring — with lots of green, seasonal veggies and a recipe that works well to entertain a small group. The preserved lemon laced throughout ...

In my book, the best kind of tradition is to invite ... The full list of ingredients and instructions can be found in the recipe below. Paella is certainly a dish best eaten fresh.

Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice.

Before selecting which Pace® Salsa to use in this recipe (hot, medium or mild) consider the other foods being served and your guests’ preference for spicy foods.

This spanish recipe consists of carnaroli rice, seafood like shrimps, squid rings and chicken tikka cooked in olive oil and chicken broth. Heat the oil in a large paella pan. Add the chorizo, chicken ...

A recipe by Alain Llorca ... Pile a purée made of green beans on the plate, add the paella-ham rolls, decorate with cubes of chorizo sausage and strips of red pepper. Pour over the mussel ...

Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately. Recipe from Paella by Alberto Herraiz/Phaidon, 2011.