Cook like a local basque country

TAKE INSPIRATION FROM SPAIN’S CULINARY HAVEN – THE BASQUE COUNTRY – FOR THIS SEASON’S SUMMER PARTY FOOD WITH RECIPES FROM SPANISH COOK AND WRITER MARÍA JOSÉ SEVILLA

Tasty grills with minimal prep and maximum flavour

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

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…

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

Making the most of the season’s fresh and tangy bounty, these colourful dishes are perfect for sharing in the sun