But when we think of Spanish food, the first thing that comes to mind is paella. The sunny saffron-coloured rice dish originated in Valencia, but is now found in homes and restaurants all over ...

Experience Spain’s culinary heart with this authentic ... Perfect for gatherings, this paella recipe is a celebration in ...

Dessert paella is a delightful way to end a Spanish feast. Made with sweet rice, milk, cinnamon, and a touch of orange zest, it’s a creamy and fragrant treat.

This adapted recipe veers from tradition by covering ... double-handled pan traditionally used in Spain. Note that traditional paella pans typically do not come with lids. In a large, deep skillet ...

Now, in my first postcollege job of teaching English in Spain to public school ... me before I plunged into my first true paella, I’d have said I like food. I often love it.

Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Meanwhile, in the large pot, heat the remaining ...

Many families in Spain have their own version of paella ... You do not need a paella dish to make this recipe: a large, flat non-stick frying pan – around 33cm/13in – will do.

This is his all-vegetable version of a classic Spanish paella. From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Evidence of their influence in Spain can still be seen in saffron-infused paella, perhaps the most ... In terms of cuisine, we see saffron appear in recipes and shopping lists throughout medieval ...

Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately. Recipe from Paella by Alberto Herraiz/Phaidon, 2011.