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Though Spain may be known internationally for its ... Warm the olive oil in the paella pan over medium-high heat until it is hot but not smoking. Add the chicken and rabbit pieces.

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 ...

look no further than this toughened non-stick paella pan. Despite being from the iconic French cookware brand, this toughened, durable piece of kit was actually made in Spain. It’s dishwasher ...

When I think of Spanish cuisine, paella often comes to ... In a 13- or 15-inch paella pan, heat the olive oil over medium-high until it is hot but not smoking. Add the chicken and rabbit ...

The entire meal is cooked and served in one large pan, creating a colorful, flavorful, show-stopping feast. Paella originated in Valencia, but is recognized as the national food of Spain.

the best equipment for homemade paella is the barbecue. Conventional gas or electric rings don't suit the thin-gauge metal pans in Spanish markets because they don't spread the heat across the base.

Jamie Oliver’s take on a classic Valencian dish maybe deliciously tasty but it is not paella - here is the crucial reason why ...