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.

Using whatever heat source you’ve chosen (a circular grill, a gas paella ring, or across two stove burners), heat the olive oil in an 18-inch paella pan over medium-high heat.

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.

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

Yet another paella bible, this 2023 cookbook by Omar Allibhoy focuses on perfecting the core ingredients and components that make up a glorious, traditional paella.

The beautiful, smoky flavors of Spain took the spotlight at Taste of Santa Barbara’s paella cooking class last week with Loquita Executive Chef Sergei Simonov. Under the expert guidance of Chef ...