3 tablespoons tomato paste. 4 cups chicken broth. 1 (8ounce) bottle clam juice. 2/3 cup dry sherry. Pinch saffron threads, crumbled (optional) 1 onion, chopped fine ...

Cafe del Rey is offering three types of the Spanish classic, one with meat, one of seafood, and another for the meatless.

While preparing paella Valenciana, a dish that can evoke strong feelings among Spaniards, chef Jose Garces is quick to point out that he’s serving his own take on the famous feast at Amada.

Paella was developed over centuries - huge props to the Arabs who made it possible to grow large crops of rice successfully in the region. About a thousand years later, in the 1700s, the first ...

Paella, the pride of the Valencia region of Spain, also ranks among the globe’s greatest dishes. And among the trickiest to prepare at home. Paella is finicky; it’s the pinot noir of the pan.