Add saffron and salt. Keep warm. Preheat oven to 475 degrees. Place paella pan on stove over high heat and add oil. Once hot, add drumsticks and rabbit. Cook, turning, until golden all over.

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 ...

These dishes are relleno, Russian salad, roast chicken, cannelloni, inihaw na talong, inihaw na baboy and paella Valenciana ... Don Anastacio de Alba. I love his authentic Spanish dishes.

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 ...

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.

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 ...

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 ...