Paella is a classic of Spanish cuisine that can incorporate all manner of protein. If you're in the mood for seafood, what's the best type of incorporate here?

Paella gets its name, not from the ingredients, but from la paellera, the Valencian word for the shallow, wide frying pan in which the rice dish is cooked.

Paella is easier to make than you think. This recipe requires no special ingredients and no paella pan. The best part? It's ready in just 30 minutes.

I will admit there are things in my kitchen cupboard I rarely use. Most often, it is something I insisted on having because I would "use it all the time." One of these items is my paella pan ...

Pronto Paella is seen in this Sunday, June 29, 2008 photo. Pronto Paella, a fast version of the delicious but time intensive Spanish dish, is cooked outdoors on a grill with a lid and will add a ...

The beautiful, smoky flavors of Spain took the spotlight at Taste of Santa Barbara’ s paella cooking class last week with Loquita Executive Chef Sergei Simonov. Under the expert guidance of Chef ...

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.