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HOW TO MAKE A GREAT PAELLA… ON THE BARBECUE

BE A BE T TER COOK THE CHALLENGE

THE CHALLENGE

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

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About Delicious Magazine

Get summer off to a sizzling start with the June issue of delicious. and cook paella on a barbecue, whip up Gill Meller’s outdoor meal or feast on Richard Turner’s epic umami burger. Discover new ways to roast chicken and try our fab G&T cheesecake, Martin Morales’ sea bass ceviche and midweek meals ready in 15 minutes. Along with The World’s Best Cake recipe, there’s our 16-page guide to cooking with dairy including exclusive recipes and foolproof techniques. Bring on the sun…
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