There’s nothing better than the smell or taste of great food to bring back memories of a holiday and what better way to remember your favourite destinations than by learning to cook some of the local cuisine?
Spanish holidays wouldn’t be complete without sampling the local paella. Originating in Valencia on the east coast of Spain, the rice dish is considered by tourists as Spain’s national dish although really it is a regional dish of Valencia. The three most common varieties of paella are Valencia paella, (white rice, green vegetables, meat (rabbit, chicken, duck), snails, beans and seasoning) seafood paella (meat is replaced by seafood and there are no vegetables) and mixed paella (a free-style combination of all the above).
Mixed paella is one of the most versatile dishes in the world because you can throw in anything you fancy. It’s best to stick to a recipe the first few times you make it and when you’ve built up your confidence, get creative! Key ingredients include salt, saffron, garlic, Calasparra or Bomba paella rice, olive oil, seafood (clams, mussels, shrimp etc), vegetables (peppers, tomatoes, peas) and meat (chicken breast, boneless pork, chorizo) but there are thousands of paella recipes to choose from and you can adapt them to your taste. Vegetarians can make a tasty paella with artichokes, mushrooms and peppers instead of meat. For tasty paella recipes, check out www.spain-recipes.com/paellarecipes.
Traditionally, paella is cooked in a ‘paellera’ which is a round, flat pan with two handles and you can get your own from Lakeland Plastics (www.lakeland.co.uk) for just £9.99 or view the range of paella pans at www.gardengiftshop.co.uk.










