Paella by omar allibhoy

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

Chef José Pizarro says just 12 ingredients form the backbone of Spanish cookery. His latest book showcases them all, including these recipes for Manchego, chickpeas and jamón…

Cooked in a rich tomato sauce, this retro favourite is big on flavour and light on the calories. SERVES 6 PREP 15 MINS COOK 30-40 MINS ✱ 2tbsp light olive oil ✱ 6 skin-on chicken breasts ✱ 2 onions, p

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal