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.

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.