You’ll also need wooden toothpicks; a wire grill basket or vegetable grate; a 16-inch paella pan or large cast-iron skillet; and a long- handled stirring implement, like a grill hoe.

Stewing the rabbit and chicken legs and making the stock, which is seasoned with saffron, thyme, and bay leaf. The finished stew. The paella base begins with a sofrito of chorizo, onions, peppers ...

Chef Jose Garces is a huge deal in Philadelphia — and you’ve probably seen him on Food Network — and now he’s on the cusp of landing in New York. Garces is opening an outpost of Amada ...

Classic Paella Valenciana Rafael Vidal, with chicken, rabbit, tomato puree and green beans with a glass of traditional sangria Jaleo's head chef Luis Montesinos at The Cosmopolitan of Las Vegas ...

Cuba Libre 10 S. 2nd St. Philadelphia, PA 19106 (215) 627-0666 www.cubalibrerestaurant.com. You can get your Cuba Libre on in Atlantic City, Washington, or Orlando.