Paella, a national dish of Spain, is savored the world over for its decadent, complex flavors and luxuriant abundance. While there is some debate amongst purists about whether seafood belongs in ...

I remember my favourite paella like it was yesterday ... two-handled frying pan that has lent its name to the dish. It owes it design to dry Mediterranean Spain, where wood for burning was ...

Paella is a traditional, saffron-tinged rice dish that features vegetables ... Paella originated in Valencia, but is recognized as the national food of Spain. It's worth noting that Valencians ...

One of Spain’s most beloved lunch traditions is also one of the best ways to get an authentic, budget-friendly meal here—but ...

Spain is the country’s national dish, and while that crowd-pleasing skillet comes in many varieties, four core ingredients remain the same: chicken, rice, saffron and vegetables. Cooking paella ...

Cut the green beans and chicken into small bite-sized chunks, heat a paella pan (paellero) and brown the chicken pieces along with the greens. All of the ingredients are lightly fried together in ...

A taste of Spain is on the menu ... In their seafood paella, they do shrimp and then clams and mussels. Another popular dish - gambas al ajillo or jumbo prawns in garlic chile oil.

Flash floods in Spain turned village streets into rivers ... and as the origin of the rice dish, paella. The region has gorges and small riverbeds that spend much of the year completely dry ...

A new book digs into the histories of some of the world’s most iconic fare. By Irina Dumitrescu When you purchase an independently reviewed book through our site, we earn an affiliate commission.