You’ll also need wooden toothpicks; a wire grill basket or vegetable grate; a 16-inch paella pan or large cast-iron skillet; and a long- handled stirring implement, like a grill hoe.

Stewing the rabbit and chicken legs and making the stock, which is seasoned with saffron, thyme, and bay leaf. The finished stew. The paella base begins with a sofrito of chorizo, onions, peppers ...

We all have our habits when it comes to the things we love to eat. My No. 1 staple for just about every meal I cook is rice, but I admit I really only cook it one way.

Chef Jose Garces is a huge deal in Philadelphia — and you’ve probably seen him on Food Network — and now he’s on the cusp of landing in New York. Garces is opening an outpost of Amada ...

Heat 3 tablespoons of olive oil in a 16-inch paella pan over high heat until it’s smoking. Add the chicken, and saute for about 3 minutes over high heat, until the pieces start to brown.

Paella, now the national dish of Spain, has a long history. ... Middle East and North Africa). It was initially comprised of simple fresh ingredients like tomatoes, beans, rabbit, ...

Classic Paella Valenciana Rafael Vidal, with chicken, rabbit, tomato puree and green beans with a glass of traditional sangria Jaleo's head chef Luis Montesinos at The Cosmopolitan of Las Vegas ...

Cuba Libre 10 S. 2nd St. Philadelphia, PA 19106 (215) 627-0666 www.cubalibrerestaurant.com. You can get your Cuba Libre on in Atlantic City, Washington, or Orlando.