Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe ...

Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan ...

To easily make this paella with an authentic flavour use a good quality, spicy Spanish chorizo sausage; maybe an imported brand.

Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...

Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well. Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or ...