Andrés shared his recipe for Paella Valenciana with USA TODAY. In a 13- or 15-inch paella pan, heat the olive oil over medium-high until it is hot but not smoking. Add the chicken and rabbit pieces.

Read more: Ingredients To Take Your Scrambled Eggs To The Next Level An early iteration of paella Valenciana was topped with ...

Tumble into your handmade paella pan from the official paella pan website. Be careful to avoid all the internet cowboys who've jumped on the paella panwagon! Plus-add the riz, embarrassed mussels ...

It was the ‘70s, Spanish kitchens like Alba (in those days ... But what made my heart beat fast was his paella valenciana. He admits it’s not authentic — lacking the garrofon or the butter ...

While there is some debate amongst purists about whether seafood belongs in traditional paella Valenciana, many chefs use this dish to celebrate the local fruits of the ocean. Foodie spoke with ...

We remember bringhe, the yellowish dish done with turmeric and fresh oregano leaves, and Arroz Valenciana ... paella. We were among the lucky ones who had the chance to relish the Alba paella ...

"Our point is that you may use to mix with rice whatever you would like, but please do not call it paella Valenciana. Call it rice with something," Vidal told As It Happens guest host Gillian Findlay.

The Paella Valenciana is packed with chicken and chorizo. Or take it to the next level with Lobster Paella. This $75 feast includes lobster, seafood and an interesting smoked paprika aioli.

For most Valencians today, one true paella Valenciana exists, while other rice dishes are considered "rice with things". We asked Michelin-starred chef Ricard Camarena, a Valencia Community native ...

Dear Simon and Madam Minty, I thank you so much for the meal of yesterday night. Paella Valenciana, this is my favourite paella. My mother makes it so many times in Galicia. Yesterday that was the ...