This recipe was the combined effort of all the chefs on the Globe's Caribbean Odyssey cruise and here is my take on it. The French merguez sausage comes closest to the Caribbean version of chorizo ...

For the paella: Add 2 tablespoons oil to a paella pan or cast iron pan that's been heated on your grill. Saute onion, carrot for 2 minutes, turn heat down to medium. Add garlic, saute for 3 ...

Of our three main dishes, the best by far was the Caribbean paella ($13.95), one of the best versions of the familiar dish I have ever tried – spicy chunks of chicken nestled in among salty ...

Paella is arguably the national dish of Spain ... I like to use commercial alcaparrado, a mixture of olives, red pimientos, and capers that my wife uses in her Caribbean cooking, and hot salsa, both ...