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 ...

Paella pans are traditionally large, up to 32 inches in diameter, but they can be as small as 8 inches. Regardless of the size, the pan should have straight sides that are no more than 3 inches deep.

The word "paella" actually is used in Valencia to describe the special steel pan for cooking the dish. The traditional preparation involves cooking the rice, vegetables and meat together over a ...

Set yourself up for success by using the right pan for the job. The recipe suggests a 12-inch oven-safe skillet, but if you have a paella pan, that's even better. Avoid nonstick pans, as they don ...

Use these three tips for cooking great, authentic paella. Then try your hand at making one of these five savory paella recipes; they include an eclectic mix of protein and whole grains.