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 ...

Recreate holiday memories at home with a perfect paella – read our reviews of the best paella pans, from traditional carbon steel to cast iron and stainless steel. For many of us, paella ...

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 ...

Like many notable culinary creations, paella stemmed from a basic desire — hunger. “Valencian farmers would use whatever was left over from a hard day of labor and cook it over a pan with rice ...

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 ...