Reduce the heat and remove and discard the bouquet garni bag. When the rice begins to rise to the surface, position the paella pan much further away from the seat source and continue cooking at a ...

scrape the cooked rice from the bottom of the paella pan onto the serving plate. Place your smoked chicken and smoked pork on top of the rice. Finish the plate with the rosemary aioli.

In Spanish cuisine, paella is a must-try rice dish. It originated in Valencia and is best cooked in a paella pan over an open fire. Traditionally, it was made by farm laborers during lunch and ...

La Bonne Vie’s Rachel Shenk has been an artisan baker for 30 years. Born and raised in Belgium, she has lived in Goshen since ...

It’s the most impressive way to feed a crowd. I remember the first paella I ever tasted, at a Spanish restaurant tucked into an alley in downtown San Francisco. With a flourish, we were ...

This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation to stir the rice while it cooks, else you won't get the all-important crispy base ...

Although the paella could, of course ... Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without ...