Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe ...

A Palo Alto culinary couple stands accused by a popular Bay Area restaurant group of paella ... stole recipes and customer and client data so they could start a rival Spanish eatery called ...

The owners of a new restaurant coming to Palo Alto are headed to court and involved in a bitter war over trade secrets. "Because recipes in general are very similar and chefs do tend to copy other ...

It it is much too firm, sprinkle a few tablespoons of hot water over the surface of the rice and continue cooking until the rice is tender. Recipe from Paella by Alberto Herraiz/Phaidon ...

"Because recipes in general are very similar and chefs do tend to copy other chefs, that's a different situation than actually downloading proprietary information of a financial nature," legal ...

IF it is a little too firm, cover the paella with a clean, damn dish towel for 2-3 minutes to finish cooking. It it is much too firm, sprinkle a few tablespoons of hot water over the surface of the ...

1. Place your paella pan on the stove and turn the burner up to high, add the neutral oil. 2. Once your oil gets hot, add the sofrito, green beans, and gigante beans. Cook on medium to high heat ...

Slice the chicken pieces in half, then oil and season. Quickly sear in a suitable heavy or non-stick saucepan until nicely browned. Remove and set aside. Add 2 tablespoons oil to the pan and stir in ...

Store-bought sauce, chopped roasted red peppers, and plenty of garlic form a flavorful base used for cooking rice—in a method that’s a riff on traditional paella cooking, borrowing some ...