This Valencian classic, called arroz al horno, is a substantial, delicious one-pan meal. It traditionally is prepared in a cazuela—a wide, low-sided terra-cotta vessel—but an oven-safe 12-inch skillet ...

My Grandma Potempa always loved rice, as does my dad and my aunts, while my mom prefers potatoes for her usual side. In fact, one of our favorite family recipes is for my dad's sister's, my late ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. After the holidays, we want simple homemade ...

MADRID, Feb 8 (Reuters) - A Spanish rice variety traditionally used to make paella is under threat from a fungus after the European Union banned a pesticide farmers said they relied upon, in another ...

Crisp croquetas filled with gooey bechamel; succulent squid, charred and glistening under a coat of olive oil; a slice of lightly browned tortilla, packed with perfectly cooked potato. Spanish cuisine ...