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 ...

On The Range is a weekly exploration of the history and lore of Texas menu items. There’s no doubt that the Spanish are passionate about paella. Paella is, of course, the painstaking meat, rice and ...

Step into the kitchen at Vaca – the most anticipated Orange County restaurant in years – and you’ll see that chef Amar Santana takes his stock very seriously. Two enormous pots boil side by side. One ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. The origins of paella are ancient, rooted in ...

CHICAGO (WLS) -- We are cooking up a storm with Artango's Bar and Steakhouse in Chicago's Lincoln Square neighborhood. The Argentinian restaurant has a tasty seafood paella on their menu. Executive ...

Paella Rice: Bomba vs. Arborio How to throw a paella party Recipe: Oven-Baked Paella 12 cups chicken stock, divided 12 tablespoons olive oil Kosher salt, pepper 12 chicken thighs Smoked Spanish ...

STATEN ISLAND, N.Y. -- At Carmen's in Annadale, sweet bell peppers and stock-simmered seafood weave their delightful fragrance through the cool autumn air. The aroma from a pot of paella catches a ...

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Note: Adapted from “The New Spanish Table” by Anya von Bremzen. You may substitute scallops for the monkfish and mussels for the clams. See accompanying box for sources for Vialone Nano rice. Arborio ...