This week, Janine Ratcliffe chats to chef and creator Omar Allibhoy about Spain’s most well-known dish, paella, together with the historical past and traditions behind it, in addition to numerous suggestions for perfecting it.
Bonus episode
Take heed to Omar Allibhoy share his prime three cooking suggestions and shortcuts:
Attempt our paella recipes right here:
Simple paella
A spectacular crowd-pleasing dish, our paella is made with hen, chorizo, pancetta and seafood to pack in tonnes of flavour. Serve from an enormous paella pan for additional impression.
Sunblush tomato and olive vegan paella
Filled with antipasti favourites like peppers, sunblush tomatoes, olives and artichokes, this plant-based paella is filled with punchy flavour and can impress the entire household.
Fast prawn paella
Paella is a dish all of us bear in mind from summer time holidays overseas, and now you possibly can convey it house due to this fast and simple recipe for 2. Filled with prawns, crimson peppers and peas, it is spiced with smoky paprika and will likely be on the desk in lower than half-hour.
Sluggish cooker prawn and chorizo paella
Centuries in the past, Sardinia was occupied by the Spanish. Because of this, the island is known for its paella, albeit with an Italian twist (orzo or fregola is used as an alternative of rice). This prawn and chorizo model has been created particularly in your gradual cooker, and is a superb purpose to mud it off over the summer time months.
Fast prawn and chorizo paella
This fast prawn and chorizo paella is prepared in simply half-hour and is underneath 500 energy, however delivers large flavours.
