Paella is popular Spanish dish full of flavor. And while it's not too difficult to make, there are some mistakes you need to ...

The folks behind the paella rulebook acknowledge regional variations but have zero tolerance for anything else. From ...

But I’d like to talk about her paella recipe. I was especially drawn to it because while it’s always a dish of golden rice and delicious add-ins, Martha’s recipe goes full opulence with ...

Have you been eating truly authentic paella? It's harder to come by than you might think. The self-proclaimed online "paella police", Wikipaella, recently presented their latest list of ...

In a paella pan, heat the olive oil and fry the chicken pieces for 1-2 minutes. Add then add the garlic and tomatoes and fry for a couple more minutes. Sprinkle in the rice. NOTE: Do not stir the ...

You may be surprised to know that making an authentic Spanish paella with seafood and chorizo at home is not as challenging ...

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

Instructions In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5–8 min. Sprinkle garlic powder, onion powder and pepper all over ...

Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or eel, I make mine with chorizo sausage and chicken thighs, adding shellfish at the last ...