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

In a 13- or 15-inch paella pan, heat the olive oil over medium-high until it is hot but not smoking. Add the chicken and rabbit pieces. Sear the meats on all sides until well-browned, about 8 ...

Rice plays a crucial role in the culture and cuisine of Spain's Valencia region, the birthplace of paella. Find out more ...

In Valencia, Alvarez says, paella is a dish for Sunday dinner, when the whole family gets together. It’s always served in the afternoon, never at night.

In Valencia, Alvarez says, paella is a dish for Sunday dinner, when the whole family gets together. It’s always served in the afternoon, never at night.

From grain to plate: the story of Valencian paella and its homegrown, world-class rice. Cultivated in Valencia since the eighth century, rice is the beating heart of the city’s renowned gastronomy.

VALENCIA, Spain — I first tasted paella in an impromptu campground in northern Spain. The evening fog, like a friend with a surprise party up its sleeve, followed my camper down a narrow ...

Paella was developed over centuries - huge props to the Arabs who made it possible to grow large crops of rice successfully in the region. About a thousand years later, in the 1700s, the first ...