We all have our habits when it comes to the things we love to eat. My No. 1 staple for just about every meal I cook is rice, but I admit I really only cook it one way. It’s always jasmine rice that I ...

SAN DIEGO COUNTY, Calif. — Sometimes a hot meal can go a long way. In this Zevely Zone, I met a retired Air Force Major with a special skill and passion for helping homeless veterans. "I am going to ...

*For an extra fine texture, use at 41-cm (16-inch) paella pan suitable for us on the stove and in the oven. Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for a ...

I have a lot of pots and pans, probably double that of the average person. One of my most cherished is a paella pan given to me by my mother-in-law. Bright yellow enamelware, it was the inspiration to ...

On The Range is a weekly exploration of the history and lore of Texas menu items. There’s no doubt that the Spanish are passionate about paella. Paella is, of course, the painstaking meat, rice and ...

“We want anyone to have paella anywhere,” says Carol Vanegas-Schuster, cofounder of the new frozen food brand Got Paella. “That’s our goal.” Based on recipes developed by her husband, Ben Schuster — ...

Paella is precious in Valencia, Spain. Food writer Matt Goulding asserts that you can find the entire history of Spain within the perimeter of the paella pan. The key to the dish is the rice and ...

*For an extra-fine texture use a 51-cm (20-inch) paella pan. Preheat the barbecue or grill. Lightly toast all the spices and flavorings in a dry frying pan or skillet over medium-high heat until ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Adriana Morera was trained to make ...