On National Paella Day, San Antonio chefs weigh in on the iconic rice dish
Like many notable culinary creations, paella stemmed from a basic desire — hunger. “Valencian farmers would use whatever was left over from a hard day of labor and cook it over a pan with rice,” chef Juan Bazaan of Toro Kitchen + Bar told the Current. Now widely regarded as the birthplace of paella, Valencia’s humble dish has inspired countless variations worldwide.
Recent Posts
Bojangles chain to open two more San Antonio restaurants
Gov. Greg Abbott signs executive order targeting alleged ‘birth tourism’ in Texas
Texas agriculture commissioner blasts Gov. Greg Abbott over data center donations
Sonic Gamblers: Powdered Wig Machine celebrates release of new album with back-to-back shows
Texas invested billions to fight cancer. Abbott’s H-1B visas restrictions may stall research, some warn
Marilyn Manson books two nights in October at San Antonio’s Aztec Theatre
The best food and drink in San Antonio for 2026, according to our readers
Judge blocks feds from deporting witness to Houston ICE shooting
Ken Paxton ends press conference after reporters press him on real estate transactions, alleged voter fraud
Jay Park, The Rose to headline massive K-pop festival this fall at San Antonio’s Alamodome
"My job is to find and attract mastery-based agents to the office, protect the culture, and make sure everyone is happy! "