Paella takes its name from the traditional frying pan typically used to prepare it and originates just outside of Valencia, Spain. Saffron illuminates the dish in a warm yellow, and rabbit, chicken, ...

This easy-to-follow recipe simplifies the traditional process while maintaining the authentic taste and aroma that paella lovers crave. With just a handful of ingredients and the push of a button, you ...

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 ...

The use of two different kinds of Japanese rice creates a delightful ... in creating the Fxxking Paella. “The key ingredient is definitely the three yellow chicken,” Sato says.

Someone scooping paella out of a paella pan onto a plate - Photo By Rafa Elias/Getty Images ...

Kesar kulfi, a delightful frozen dessert, gets its signature bright yellow hue and subtle floral notes from saffron, making ...

The real home of paella is Valencia in Spain, and there are one or two rules the residents there would probably like us to respect. The first is to use short grain rice, and never to wash it.

the rice is rinsed several times to remove the starch, then parboiled and steamed. Sabzi polo is a wonderful recipe to highlight saffron, which gives the dish its beautiful yellow hue. To bring ...

In eateries and restaurants, rice is ever-present. This was not always the case. As immigrants from rice-focused countries ...

When I make a paella, the rice always becomes soft and squashy, even though I follow the cooking time on the recipe. I am using a short grain rice, but is there a special one I should use.