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 ...

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.

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 ...

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 ...

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.

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 ...

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 ...

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 ...

An urban oasis located south of Valencia, Albufera Natural Park is thought to be the birthplace of paella. Today it provides shelter for up to 300 different species of wetland birds.

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.