Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe features a vibrant combination of chicken, chorizo, vegetables, and ...

In a 13- or 15-inch paella pan, heat the olive oil over medium-high until it is hot but not smoking. Add the chicken and rabbit pieces. Sear the meats on all sides until well-browned, about 8 ...

Directions. 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.

As a part of 'Operation Safe Passage,' drivers going 10 mph, or more, over the speed limits in school zones will receive a $100 fine. Noticias Tampa Hoy es el noticiero en español de WFLA News ...

Add the stock, return chicken to pan, and simmer for 10 min. Crumble 6-8 threads saffron, lightly toasted, into pan and salt to taste. Stir in 1 1/3 lbs short-grain rice and cook over medium-high ...

While preparing paella Valenciana, a dish that can evoke strong feelings among Spaniards, chef Jose Garces is quick to point out that he’s serving his own take on the famous feast at Amada.

Hot-bubble the distressed bones, wood-blending constantly for around six hours. Many's the time I've done this while Simon and Jose-Luis were out on our court, endlessly polishing strokes. But if ...

Remove the paella from the oven or grill, cover the pan with foil and let it stand for 5 minutes. Uncover it and let it stand an additional 10 minutes. Serve from the pan.