Traditional paella rice

There is flavours that quite simply belong together, and these three are a great example of one of those matches. The beauty of paellas compared with other internationally famous rice dishes such as biryani, risotto… is that it accepts every ingredient you can think of. In Valencia they say there is a paella for each day of the year, I think that sums it all up quite nicely.

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!

rice pudding for six people