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 ...

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 ...

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 ...