With beautiful photography throughout and straightforward, step-by-step instructions, Paella is a joy to cook from and an essential for every kitchen shelf. Chef Omar Allibhoy unveils the insider ...

The conversation could end here, because the picture tells it all. It’s gorgeous in its saffron robe, with plump coral-colored shrimp and happy clams and purple wiggles of squid. Bring it straight to ...

We don’t need a special day to enjoy a delicious paella, but seen as today is in fact, Paella Day, it only seems right that we tuck into the traditional Spanish dish. Valencian’s celebrate ...

“It’s a controversial question,” says Jesus “Lolo” Manso, a Spanish ex-pat who owns Socarrat, a highly-acclaimed New York City paella bar named after the crust of rice that forms on the bottom of the ...

Paella, Spain’s beloved rice dish, is steeped in centuries of tradition yet surprisingly doable in your own kitchen. From its Valencian roots to the perfect socarrat, the magic lies in the right rice, ...

A crispy rice crust is a must and stay clear of the chorizo, says Movida’s Frank Camorra, “it freaks the Spaniards out”. Sitting alongside tapas, flamenco and Pablo Picasso, paella (pronounced ...

Spanish-American chef and humanitarian, José Andrés, put Spanish tapas on the U.S. map. If you ever get the chance to visit his restaurant, Jaleo, you can expect to find a plethora of traditional ...

Today, Spain’s signature dish is served at restaurants from London to Los Angeles. But for more than 120 years, one eatery has set the standard for what paella should be. Walking along the vast sweep ...

Allibhoy (Spanish Made Simple), owner of the London restaurant Tapas Revolution, shares his “love affair” with Spain’s national dish in this easy-to-use guide to paella perfection. He opens with ...