paella

Like its cousin the pilau, paella is a rice-based dish, but one that is adventurous in its mixing of flavours, meat and fish, spices and herbs.

"Food is one of those things that unites us all and paella was the perfect dish.

Unfortunately, neither the kids nor Mark were the least bit interested in Spanish paella - they wanted pizza and ice cream!

The secret to a good paella is the stock: I use a concentrated seafood fumet with white wine, prawn, clam, fish, and mussels reduced to intensify flavors.

The summer special paella is an explosion of flavours featuring a savory combination of chicken, succulent prawns, mussels and clams, corn, peas and a luscious chermoula verde sauce.

I remember papa would cook us paella with wet bones of the bacalao.

Paella with Pork Add some flavour to the mix and take Specially Selected Pork on a foreign adventure with appetising recipes from around the globe.

Aftar a long day of shooting, I love nothing more than a glass of 1 euro Rioja with patatas bravas, iberico ham and mini paella.

THREE BEAN PAELLA INGREDIENTS (Serves 6) 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies 225g (8oz) chopped tomatoes 1 tsp smoked paprika 450g (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock 175g (6oz) cooked haricot beans 115g (4oz) cooked pigeon peas or black-eyed beans 125g (41/2oz) cooked kidney beans 60g (2oz) frozen peas, thawed salt and freshly ground black pepper 60g (2oz) roasted red pepper strips 60g (2oz) green Spanish olives, pitted and sliced 1 large lemon, cut into 8 wedges flat-leaf parsley, to garnish METHOD 1.

According to the press release, W Doha is flying in a 2-star Michelin Chef, two tapas gurus and one paella master from Spain exclusively for this fine dining experience.

Spanish tapas restaurant El Pirata is helping guests escape the summer blues with their new offering of bottomless paella.

My go-to dishes at Cirkulo are usually the Cochinillo (crisp sucking pig), Paella Cirkulo (which has duck and pork), and Lengua Sevillana (ox tongue in mushroom sauce).

It's a street-festival favorite: enormous pans of paella bubbling over open-air burners, drawing a crowd.

A Pinchos and Paella event will also take place on Wednesday and will feature live cooking sessions of paella along with another performance by Flamenco Fusion.

Traditional Spanish paella is known as an everyman's dish.