Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe ...

Combine the lemon juice and saffron threads in a small bowl, set aside. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, season with the salt and pepper and cook ...

Instructions: Season the chicken with salt and pepper. Preheat oven to 425 degrees. Heat the oil in a large enameled or plain cast-iron casserole over moderate heat. Working in batches, brown the ...

150g basmati or jasmine rice 200g baby plum tomatoes halved 15g dried porcini or other mushrooms sliced 1 bay leaf 1 small dried chilli crumbled 2 large handfuls chopped flat-leaf parsley leaves plus ...

There are various incarnations of one-pan chicken and rice dishes, originating from all over the world, says Hugh Fearnley-Whittingstall. This version, which includes some lovely Spanish flavours, is ...

CLEVELAND, Ohio (WJW) — When it comes to nachos, it’s about more than just chips and cheese. Stefani’s son Race had a favorite restaurant in Philadelphia (where he went to college) where he loved ...

Portuguese-inspired chicken and chorizo skewers star in this dish, which is served with lemon-tomato rice and peri-peri aioli. Add a Portuguese flair with grilled chicken and chorizo skewers, ...

Wash, trim, and halve the Brussels sprouts—smaller ones work best. In a large frying pan over medium-high heat, add the olive oil and sprouts, seasoning with salt. Let the sprouts sear for a bit, then ...