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

Fry the onion in the oil in a 16-inch paella pan until soft ... Or boil it whole and cut it up. Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.

Spain is a country prestigious for its fantastic variety, both concerning its scenes and its cooking. Every district flaunts ...

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 ...

Now, you see paellas everywhere, but you've got to go to Valencia to try theirs. Paella Valenciana is made ... and what inspired the recipes, it's fun—but for us, we're always analyzing, getting ...

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 ...

Paella is a traditional Spanish dish featuring rice, saffron, and a mix of seafood like shrimp, mussels, and squid. It’s a vibrant, communal meal perfect for gatherings. Cooking Tip: Use short-grain ...