Sunday afternoons hold this extraordinary power to transport you straight into the heart of Spanish coastal cooking - th ...

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 ...

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 ...

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 ...

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 ...

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 ...