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 ...

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 ...

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 ...

Cut the green beans and chicken into small bite-sized chunks, heat a paella pan (paellero) and brown the chicken pieces along with the greens. All of the ingredients are lightly fried together in ...

In ancient times the people of Valencia, Spain, would pull up their chairs to an enormous round paella pan as if it were a table. Today, with so many L.A. restaurants touting shared plates and ...

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 ...

But the dish lacked the crunchy element of socarrat, the crispy layer of rice that is supposed to form at the bottom of a paella pan. Boqueria is a big, fun restaurant with a lot of surface-level ...