Italian risottos have taken the fame when talking about cooking rice at home, but in Spain, we cook it very similar yet healthier, without the need of using butter and cheese.

As we get deep into the Autumn the variety of mushrooms you can find in markets multiply and as well the first Jerusalem artichokes start appearing on restaurant menus.

This is a showstopper of a langoustines, prawns, squid and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sun glasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that) , vino blanco to hand and your family around the table.

If you want to bring any seafood paella or dish to the next level, there isn’t a shortcut for it, you need to master this technique.

Made with the leftovers from the “cocido” stew, it contains a lot of different meats and chickpeas, but really it is the broth that results from the simmer of all those ingredients what gives this dish it’s distinctive flavour which is finished in the oven.

Let me introduce you to my paella version of the world-famous Green Juice. It's vegan, super healthy, super easy and bursting with veggie goodness! A twist on one of Spain’s most famous dishes, but just as tasty. Buen provecho!