For the Authentic Paella Valenciana: 3 cups Spanish short-grain rice (Bomba or Calasparra preferred) 6-7 cups chicken stock, kept warm 1 whole chicken (3-4 lbs), cut into 8-10 pieces 1 rabbit (2-3 ...

Travel In Search of Authentic Paella—and Other Great Rice Dishes—in Valencia I had no idea what chefs could do with rice. The number of varieties I encountered was dizzying—and delicious.

The meat is cooked first in olive oil and removed from the special paella pan. Then a sofrito is made, a gently cooked seasoning mixture of onion, garlic, herbs, spices and tomato cooked until ...

Vernetta's paella Valenciana is fragranced by rosemary, "The final touch of rosemary is quite common, but not everyone knows how to balance it. Here, it's perfectly measured," says Camarena.

While many mistakenly think that paella is a typical dish in the whole of Spain, it really is native to the east coast. That ...

Authentic paella Valenciana does not mix seafood and meat, which would be sacrilege. Iberia refers to its meat and seafood paella as "paella tipica" (typical). Article continues below this ad ...

Recently I met my first truly authentic paella and found it dramatically different from those I had previously eaten and made. As with many classics, there is no single recipe for this, the ...

Anthropologically, the article explains, paella didn’t become the performative party food until the early 20th century, when professional chefs began to elevate it with expensive ingredients ...