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Paella secrets every home cook should know
Origins matter: Traditional Valencian paella began with rice, rabbit, snails, beans, and saffron cooked over wood fires, a practice still cherished in Spain today. Secret ingredients: Experts ...
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How José Andrés makes a massive open-fire paella
Bon Appétit joins Master Spanish chef José Andrés at his home to show how he makes a perfect paella. This open-fire cooking ...
Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. Next ...
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