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THE PAELLA MASTER

Spanish chef Omar Allibhoy is passionate about his homeland’s cuisine and is on a mission to share it with us. Try these authentic recipes for paella – the seminal onepan dish – from his new book, Paella

PAELLA VERDE (green paella)

Serves 4 Takes 60 minutes

INGREDIENTS

• 1.5ltr/2¼pt vegetable stock

• Amedium pinch of saffron

• 120ml/4¼fl oz extra virgin olive oil

• 2 spring onions, cut into 2cm/¾in pieces

• ½ head of broccoli, stem chopped, head broken into florets

• 3 artichokes, halved

• 1 courgette, cut into 1cm/½in slices

• 7 cloves garlic, peeled and finely chopped

• 1 tbsp sweet smoked paprika

• 1 tomato, grated

• Salt, to taste

• 400g/14oz Spanish paella rice

• 100g/4oz baby spinach, washed

• 2 sprigs fresh flat-leaf parsley, finely chopped

• 2 sprigs fresh thyme, leaves picked

1. Heat the vegetable stock in a saucepan over a low heat and crumble in the saffron. Keep warm over the lowest heat.

2. Place your paella pan over the highest heat, pour in the olive oil and start adding your vegetables from the hardest to the softest: spring onions, broccoli florets, artichokes, then courgette. Sear the broccoli florets, artichokes and courgette on all sides for 4 minutes, then set aside for later.