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 ...

Like many notable culinary creations, paella stemmed from a basic desire — hunger. “Valencian farmers would use whatever was left over from a hard day of labor and cook it over a pan with rice,” chef ...

Corina Weibel is the chef-owner at Canele in Atwater Village. She tells us why paella is a great cookout food for summer.

When Arabs brought rice to the Iberian Peninsula sometime between the 8th and 10th centuries, they set in motion a series of events that, five centuries later, would give rise to the invention of ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

Traditional paella being made for a long lunch this past fall in Lucena, Spain, where Capital Region native Alex Gore is teaching English in his first post-college job. As lunch crept closer to the ...

Most people know the usual paella ingredients well enough, or you should, since it's one of the most influential international dishes -- composed of rice, seafood, chorizo, smoked paprika, and, of ...

I’ll bet you didn’t know there was an International Paella Day. Yup. It’s on Sept. 20. And there’s even a competition to crown the world’s best paella chef. This year, a dozen chefs have made the cut ...

Paella is precious in Valencia, Spain. Food writer Matt Goulding asserts that you can find the entire history of Spain within the perimeter of the paella pan. The key to the dish is the rice and ...

Paella, which gets its name from the large, low-side pan in which it is traditionally prepared, is a dish of Spanish origin. Rice is a principal ingredient, cooked in olive oil and some kind of stock, ...