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 ...

However, what you may not know is that the dish is named after the thing it's made in: The word "paella" is Valencian for "pan." As such, this dish is customarily cooked in a paella pan ...

Saffron is the not-so-secret spice that any paella enthusiast seeks when taking their first smoking bite right out of the pan. Its rich profile is complemented and emboldened by the addition of smoked ...

When her paella pan wouldn’t fit on a small stove burner, she adapted by using a cast-iron skillet instead. The skillet evenly distributes heat, ensuring evenly cooked rice with a crispy bottom ...

As an added bonus, it ships with a 15-inch paella pan and a set of branded utensils, making it easy to cook the dish from start to finish while watching the premiere. The show premieres Monday ...

For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven. Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels. Cut the ...

Heat the oil in a large paella pan. Add the chorizo, chicken tikka cook for a few minutes and add the chopped onion, garlic and saute for 1-2 minutes until softened. 3. Add the paprika and saffron, ...

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 ...