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.

A true paella palace, try the breakfast meat Rupestre, a melange of pork tenderloin, grilled sausages, chicken and flat iron steak served over saffron bomba rice and topped with two fried eggs, on ...

DANIELLE KURTZLEBEN, HOST: The Spanish city of Valencia is swelling with paella pride. Its government has given the region's iconic dish of rice, meat and vegetables protected cultural status.