Spanish super chef José Andrés and his kitchen crew will tackle five types of paella, each a nod to a different region of Spain, from April 27-May 4 at Andrés’ Jaleo restaurant in the ...

Chef Daniel Domingo, owner of the Land of Saffron catering business, placed a 32-inch round pan on top and ignited the burner. The blue flame matched the color of the tailgate-size cooler by the wall.

An early iteration of paella Valenciana was topped with rabbit and snail. Today, it's likelier to come with add-ons like chorizo and shrimp — though, in Spain, variations abound.

The kit includes everything you need to make the meal at home: marinated chicken, Valencia rice, and a seasoning blend for the paella, plus Stewart’s four-layer salted caramel chocolate cake for ...

"I am not really interested trying to forbid a good-natured chef in Madrid, New York City or Miami using the name paella for their recipes. Even if they don't follow our local traditional recipe ...

Paella Valenciana prepared by the chef of the most traditional among the Valencian beach Restaurants, La Pepica. 500 g chicken with bones, cut into bite-sized pieces 500 g rabbit with bones, cut ...

The 13-year-old didn’t know about paella, a popular Spanish cuisine, until moments before he volunteered to help Leo Razo, an award-winning chef who owns Cambalache Grill in Fountain Valley.