How a Valencian adman and chef José Andrés launched a campaign to put authentic paella on our phones. Making paella is not easy. The socarrat, or crust, must caramelize without carbonizing. The ...

Perfecting a pan of paella is an art that not many are able to get the knack of quickly. A lot of the success comes down to the quality of the ingredients, the timing, the heat management, and of ...

This video follows a nine year old chef as they take on the challenge of converting Panda Express items into a full Spanish ...

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 restaurants ...

With travel options being limited these days and plans replaced with nights at home, there’s no better time to turn to your kitchen for an adventure. And although your palette may prefer a trip to ...

Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: ...

At 3 years old, Miguel Rebolledo ate paella for the first time. When he was 6, he made the dish himself. Now, more than 30 years later, Chef Rebolledo has perfected the age-old plate, fusing ...

Paella is universally acknowledged to be pretty damn tasty. But, lately, food enthusiasts have been fighting a battle to make the paella emoji more authentic. A battle they've just won. SEE ALSO: ...

How a Valencian adman and chef José Andrés launched a campaign to put authentic paella on our phones. Making paella is not easy. The socarrat, or crust, must caramelize without carbonizing. The ...

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