In my book, the best kind of tradition is to invite close friends over, have a bottle of rioja (or, my favorite, Txacolina, if you want a refreshing white for a hot summer evening), and share a ...

Place an 18-by-13-inch sheet pan in the oven and preheat the oven to 425°F. Pat the chicken dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Carefully remove ...

At 3 years old, Miguel Rebolledo ate paella for the first time. When he was 6, he made the dish himself. Now, more than 30 years later, Chef Rebolledo has perfected the age-old plate, fusing ...

Last week I did what any sensible person does when life feels too loud and my inbox starts to feel like an unpaid second job: I ran away to Spain. My mum lives in a hilltop village in Andalucía called ...

BARCELONA, Spain — Of course we are familiar with the Spanish rice dish paella, we say. It is the color of a Mediterranean sunrise, a coral red or saffron yellow. Chef Rosa Camprodon shakes her head.

My top picks, from Garcima and Machika, cooked up perfect paella both indoors and outdoors. The best paella pan is the Garcima Pata Negra Paella Pan; it's sturdy and has a wide surface area. Paella is ...