Chef Joan Casas’ Paella recipe has the kind of unique twists and turns that can only come from someone who has made thousands of paellas over the years. For this paella, he uses Calasparra rice and a ...

Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep ... There is only one trick to a Basque cheesecake—knowing when it’s done.

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.

He explained that although chorizo is commonly used in paella, the paprika and/or cumin in chorizo contains gives the whole dish an unwanted reddish hue – which is also why he doesn’t use the ...

Spain is a country prestigious for its fantastic variety, both concerning its scenes and its cooking. Every district flaunts ...

From paellas to tapas and Iberian ham, new Spanish restaurant promises to bring a true taste of Spain to Arizona. Here's when ...

1. Place your paella pan on the stove and turn the burner up to high, add the neutral oil. 2. Once your oil gets hot, add the sofrito, green beans, and gigante beans. Cook on medium to high heat ...