A crispy, caramelized bottom, or socarrat, is the markof a great paella. These Indy spots know how to do the classic Spanish ...

We all have our habits when it comes to the things we love to eat. My No. 1 staple for just about every meal I cook is rice, but I admit I really only cook it one way. It’s always jasmine rice that I ...

When Regina Bou’s friends saw paella on a restaurant menu, they immediately bought it for her. As a Spanish student living in New York City, they knew she really missed her home country’s specialties.

CONCORD, N.H. It's probably true with all cooking, but it's especially true with vegetarian cuisine the harder you work at a dish the less likely it is to impress. The reason is simple: The best ...

Mark Bittman makes three variations of seafood paella Mark Bittman, author of the "How to Cook Everything" cookbook, is serving up one of Spain's most famous foods: paella. Here, he makes three simple ...

The finger-length of cured salmon gleams on the small dull plate, balanced on a bread sliver, intricately interconnected by dabs of mascarpone yogurt and black truffle honey, creaminess and sweetness ...

Spanish super chef José Andrés and his kitchen crew will tackle five types of paella, each a nod to a different region of Spain, from April 27-May 4 at Andrés’ Jaleo restaurant in the Cosmopolitan of ...

A ruling on how to properly prepare the iconic Spanish dish. Marc writes: My wife and I took a paella-cooking class on a trip to Barcelona. We bought a paella pan and tried making it at home — but my ...