Paella is a distinct dish that originated in Spain and has long been associated with the Valencia region. It's traditionally made by sautéing meat in olive oil, often with some herbs, onions ...

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

Place your paella pan on the stove and turn the burner ... 4. While the rice is cooking you can sear your smoked chicken and smoked pork in a separate pan. The smoked pork will warm within 2-4 ...

La Bonne Vie’s Rachel Shenk has been an artisan baker for 30 years. Born and raised in Belgium, she has lived in Goshen since ...

Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir the stock, salsa and turmeric in the skillet and heat to a boil. Reduce the heat ...

The prawn shells are used to add flavour to the cooking stock in this recipe, which is prepared here on the barbecue. Although the paella could, of course, also be made on the stovetop. To make ...

Enter Paellaworks. From humble beginnings as a one-off catering event to running multiple feeds per month and private events, ...

“What that means are dishes that have always been on the plate ... Santanach’s skills are complemented by Box’s, whose specialty is paella – described as “the best paella you ever ...