Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe ...

1 1/2 pounds skinless, boneless chicken thighs patted dry, each cut into two pieces 1 to 1 1/2 pounds rabbit, cut into small pieces and patted dry (sold at Central Market; or substitute duck breast ...

There are no recipes at the Escuela de Arroces y Paella Valenciana cooking school in elegant Valencia, the heart of Spain’s rice-growing region. Instead, the chef announced we’d use all our senses to ...

Spanish paella, nowadays usually an aromatic combination of mussels, prawns, clams, squid, vegetables and chicken with saffron rice, cooked in a large pan, is a dish popular dish around the world, but ...

In a large pot over low heat, simmer drumstick tips in 8½ cups water at least 1 hour. Strain stock and discard bones. Add saffron and salt. Keep warm. Preheat oven to 475 degrees. Place paella pan on ...

To infuse the saffron, place in a small 25ml or equivalent jar and fill with hot water. Leave for 24 hours. Place the paella pan on the heat source – either gas ring, charcoal fire, bbq etc. Sprinkle ...

Dear Simon and Madam Minty, I thank you so much for the meal of yesterday night. Paella Valenciana, this is my favourite paella. My mother makes it so many times in Galicia. Yesterday that was the ...

Yes, that's right. Madagascan king of kings prawns. They're virtually extinct through over-fishing, so you better hurry! Simon is right to say it's all in the details. There's not much difference ...