Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe features a vibrant combination of chicken, chorizo, vegetables, and ...

In a paella, cassola or other wide, flat-bottomed pan, sauté 2 lllbs. chicken (cut into small serving pieces) in small amount of olive oil until golden- brown. Then remove them, drain & set aside.

Tomorrow might be a good day to leave the bag lunch at home. That’s because from noon to 1 PM, Taberna del Alabardero in downtown DC is starting off its annual paella festival with a free tasting of ...

Heat oil in 40-centimetre paella pan with a little salt. When hot, add the chicken and rabbit and fry over a low heat until golden brown. Add beans and garlic and fry over low heat for five minutes.

Ingredients: 2 tablespoons Spanish extra virgin olive oil 2 chicken thighs (bone-in), cut into small pieces 2 rabbit legs, cut into small pieces Kosher salt 1 cup romano beans, cut into 1-inch ...

Chef Jamie Oliver, and how paella should be done (according to the Valencians) British chef Jamie Oliver has posted his version of paella online, although it seems unlikely many Spaniards will be ...