Forget your prawns and your mussels: this is paella as Albufera's rice farmers intended, brimming with chicken, rabbit, duck, fat garrofó beans and Bomba rice.

Valencian paella, cooked over a wood fire Photo by Sofia Perez When it comes to dining in Spain’s Valencia region, there is one humble ingredient that has pride of place. Rice is at the center ...

It's in the fertile Albufera, a nature park 10km from the city, where Valencian farmers are believed to have first added rice to whatever humble ingredients were at hand, then cooked them in a ...

Spain’s most famous food export, paella, has reached the four corners of the globe, but sadly bears little resemblance to its original form. The original paella would never have included a combination ...

Paella: Valencians serve two types of paella: Paella Valenciana (made with meat) and Paella de Marisco (made with seafood); the best Valencian cooks do not mix seafood and meat in the same paella.

Paella: Valencians serve two types of paella: Paella Valenciana (made with meat) and Paella de Marisco (made with seafood); the best Valencian cooks do not mix seafood and meat in the same paella.

VALENCIA, Spain — I first tasted paella in an impromptu campground in northern Spain. The evening fog, like a friend with a surprise party up its sleeve, followed my camper down a narrow ...

Place paella pan on stove over high heat and add oil. Once hot, add drumsticks and rabbit. Cook, turning, until golden all over. Lower heat to medium-high and add green beans and fava beans.

Place a 14-inch paella pan on the fire and heat the oil over medium-high heat. Sprinkle 1 teaspoon of salt into the oil, then add the chicken, rabbit and duck and let them brown slowly, about 10 ...

Place the mussels in a large pot with 1/4 cup of water and cover. Steam the mussels over high heat until they open, about 4 to 5 minutes. Discard any empty half-shells. Strain the liquid and ...