his is a quick and easy “dirty” type of rice which is full of flavour and using everyday ingredients.

An uncomplicated dish to be cooked with what was haunted on the day

Learn to make Omar’s take on the classic Spanish chicken paella in your own home

This is a real grandma’s dish, that is why it’s one of my favorites.

When trying to cook with a bit more flavour it is inevitable in lots of different dishes the need to resource to a home-made rich and flavoursome stock. In some dishes it is fundamental to use them as water just doesn’t quite cut it. At times we all resort to the quick and ready stock cube, but if you want to eat a more natural diet or have restaurant tasting dishes that are incredibly satisfying when you serve them at the table then there is no way around it as to make your own. The difference will make you proud and your chicken paellas will taste better than ever.

As you probably know by now, in Spain we love our garlic. We love a good chicken too – perhaps this is why this is one of the most popular dishes on any tapas bar menu. It’s also very popular done with rabbit – if rabbit is available, I recommend you give it a try.

This is another example of what we know as “comfort food”. It is commonly eaten in winter but I can’t think of anybody who would say no to this warm stock full of flavours and nutrients at any season. Any Spaniard would be very proud of this dish, but has never been exported yet, no one I know recalls ever seen it abroad.