Andrés shared his recipe for Paella Valenciana with USA TODAY. 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.

Anyone who believes you need to have a fancy kitchen full of expensive equipment to make great food should watch Perfecto Rocher cook paella at home. Because he doesn’t even have a charcoal ...

Tumble into your handmade paella pan from the official paella pan website. Be careful to avoid all the internet cowboys who've jumped on the paella panwagon! Plus-add the riz, embarrassed mussels ...

Forget tapas, the way to a Catalan’s heart is through a giant paella pan full of steaming rice. The Valencia-born dish, ...

Strain stock, discarding shells. Return stock to pan and keep hot. Heat 1/2 cup olive oil and vegetable oil in paella pan. Add 4 cloves garlic and rosemary and cook over medium-high heat until ...

Spicy chorizo, dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish dish. Seattle-based chef ...

"Paella valenciana is a pretty specific recipe," says ... "[It's] just 10 minutes from Valencia, right in the middle of La Huerta [the countryside] and it's incredibly beautiful," says Camarena.

Paella, the national dish of Spain, is a terrific meal for entertaining. This rice mixture that includes a variety of seafood and vegetables can be prepared ahead and made big enough for a crowd ...

Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour. This paella is the signature dish at ...