Sunday afternoons hold this extraordinary power to transport you straight into the heart of Spanish coastal cooking - th ...

Seafood, chicken and pork paella. Prep: 50 minutes. Cook: 1 hour Makes: 12 servings. This paella is adapted from Chicagoan Bob Moliski’s recipe prepared in a 17-inch paella pan.

This king crab paella is the biggest I’ve ever cooked—loaded with seafood, rich broth, and bold fire flavor. A true feast ...

Cook the paella, with the grill lid closed, until most of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 20 minutes.

Heat the oil in a 12-inch paella pan. Cook the pieces of chicken and pork on medium heat until they are lightly browned, 4 to 5 minutes. Add the pieces of squid and continue cooking. 4.

Organize your ingredients: Although paella isn't a cook-ahead dish, plenty of prep-work can be done well in advance of a dinner party. Chop, cut, and grate vegetables early.

Heat the oil in a 12-inch paella pan. Cook the pieces of chicken and pork on medium heat until they are lightly browned, 4 to 5 minutes. Add the pieces of squid and continue cooking.

Cooking times for paella rice vary depending on the type of rice and amount of liquid used. So taste the rice before the pan goes into the oven. If it feels raw, add 1/2 cup liquid.

Fire and rice. No, James Taylor has not released a new album. We're talking about paella. Really good Paella by Castillan chef Alberto Herraiz, owner of Fogón, a tapas bar in, of all places, Paris.

It’s a rare dish that works well with red, rosé or white wine, but paella is that dish. This story originally appeared in the November 2015 issue of Living Intown magazine. By most historical ...