It’s the most impressive way to feed a crowd. I remember the first paella I ever tasted, at a Spanish restaurant tucked into an alley in downtown San Francisco. With a flourish, we were ...

Heat the oil in a large paella pan. Add the chorizo, chicken tikka cook for a few minutes ... Add the paprika and saffron, cook for 10 seconds, then stir in the tomatoes, french beans, red yellow bell ...