About Our Tests. We tested 18 paella pans on home kitchen stoves, both gas and electric. Our tests involved seasoning the pan (when applicable), preparing a variety of paella recipes, and rating ...

We always go for the Paella Manolete, a zingy homage to the Catalan love of surf and turf, with butifarra sausage and shrimp. If you can’t agree on what to get, 7 Portes is one of the few places ...

I planned everything I wanted to do on a recent solo-trip to Valencia. When some of my plans fell through, I pivoted and ...

Valencia is the birthplace of paella on the far east coast of Spain,” he said. The most traditional paella is the paella Valenciana, which is made with rabbit, chicken, and snails, he explained, “but ...

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. Sear the meats on all sides until well-browned, about 8 ...

Opinion: I was a bad cook before COVID. Time, our weekly 'cuss and fuss' tradition and an eager audience helped me grow into a competent culinarian.

Rafael Vidal, Levante's owner and chef, has been offering masterclasses in paella since around 2009 at its first location, which is outside the city. And besides teaching locals and visitors how ...

Must-try dishes. 1. Paella Valenciana. This saffron-infused rice dish is like a religion for Valencianos (people from Valencia).It’s not unusual to witness full-on arguments over how to make it ...

Cook over medium-high, undisturbed, until a soccarat (crust) forms on bottom of paella, 2 to 3 minutes. Remove from heat and stir in radicchio, making sure to not break up the soccarat on the ...

In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Diana Chistruga ...