The best paella pan is the Garcima Pata Negra Paella Pan; it's sturdy and has a wide surface area. Paella is a vibrant and ...

It’s the most impressive way to feed a crowd. I remember the first paella I ever tasted, at a Spanish restaurant tucked into an alley in downtown San Francisco. With a flourish, we were ...

The Castellón-born golfer joined Kendra Scott in the kitchen to create his signature dish, a regional classic from his ...

Mi Paella brings authentic Spanish cuisine to Little Rock, blending family heritage with tradition. Chef Carlos’ paella, rich ...

Set yourself up for success by using the right pan for the job. The recipe suggests a 12-inch oven-safe skillet, but if you have a paella pan, that's even better. Avoid nonstick pans, as they don ...

The flavour of paella lies in its freshness, with the rice, vegetables, and seafood all cooked from whole ingredients in a large pan to meld the flavours together. This traditional Spanish dish ...

Although the paella could, of course, also be made on the stovetop. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until ...

You do not need a paella dish to make this recipe: a large, flat non-stick frying pan – around 33cm/13in – will do. Heat the olive oil in a large non-stick frying pan (around 33cm/13in ...