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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
PAUL HOLLYWOOD’S
The delicious, sweet, sticky glaze with a kick of spicy sriracha works so well with lamb while the spring onions add crisp freshness. MAKES 6 | PREP 10 MINS | COOK 10 MINS | EASY 2 tbsp sesame seeds4
MAKES 10 Ingredients For the lemon filling110g caster sugarFinely grated zest of 1 lemon2 tsp lemon thyme leaves1 egg, plus 3 yolks2 tsp plain flourPinch of fine sea salt125ml lemon juice125ml single
■ Makes 12-15 ■ Prep 40 mins plus cooling, chilling and 1 hr setting ■ Cook 15 mins unbaked dough only 175g softened butter, plusextra for the tin100g golden caster sugar250g plain flour, plus extrafo
■ Serves 6 ■ Prep 10 mins plus 2 hrs marinating ■ Cook 1 hr 6 skinless chicken drumsticks and6 skinless chicken thighs1 lime, zested and juiced2 lemongrass sticks,roughly chopped2 thumb-sized chunks o