BE A BE T TER COOK THE CHALLENGE
THE CHALLENGE
JEN BEDLOE, ACTING FOOD EDITOR
If you’ve never made paella, I urge you to try this one. It’s inspired by the flavours found in the Catalan region of Spain, where cooks frequently mix meat and seafood. I make no claims for its authenticity, but it tastes sublime. Two crucial things: take your time when cooking the onions and peppers, and don’t stir the rice as it cooks. Do as the Spanish do and make it during the day – it’s a beautiful lunch dish for a sunny weekend.
Meat and seafood barbie paella with sherry, pine nuts and raisins
SERVES 8-10. HANDS-ON TIME 1 HOUR 10 MIN
FOOD TEAM’S TIPS
This recipe is easy to halve for 4 people. You’ll need a 36cm paella pan, or a large frying pan or sauté pan, wide enough to hold the rice in a single layer.