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 ...

In a large pot over low heat, simmer drumstick tips in 8½ cups water at least 1 hour. Strain stock and discard bones. Add saffron and salt. Keep warm. Preheat oven to 475 degrees. Place paella pan on ...

Call that a paella? Just because it’s got some rice and is cooked in a big, flat pan, doesn’t mean it’s the real deal. After years of controversy the dish has been pinned down and many of the ...

Danny Lledó shares the flavors of his Spanish heritage every day with diners at Glover Park’s newly Michelin starred Xiquet. Here, the menu regularly features exquisite seafood, Iberian pork, and a ...

You can put all the seafood you want in your rice, says Pablo Vidal. Just don't call it paella. Vidal, an anthropologist from the Catholic University of Valencia in Spain, is the lead author of new ...

1 1/2 pounds skinless, boneless chicken thighs patted dry, each cut into two pieces 1 to 1 1/2 pounds rabbit, cut into small pieces and patted dry (sold at Central Market; or substitute duck breast ...

To infuse the saffron, place in a small 25ml or equivalent jar and fill with hot water. Leave for 24 hours. Place the paella pan on the heat source – either gas ring, charcoal fire, bbq etc. Sprinkle ...

I keep this letter in my memento box. It's just an old wooden box that belonged to my great-Aunt Anne, a woman of whom I have few memories, other than that she wore a hat indoors and spent the last ...

Dear Simon and Madam Minty, I thank you so much for the meal of yesterday night. Paella Valenciana, this is my favourite paella. My mother makes it so many times in Galicia. Yesterday that was the ...