olive podcast: OMAR ALLIBHOY on 10 things you need to know about PAELLA
Listen to Omar Allibhoy, chef and author, share his tips on making the perfect Spanish paella
This week, Janine Ratcliffe chats to chef and author Omar Allibhoy about Spain’s most famous dish, paella, including the history and traditions behind it, as well as lots of tips for perfecting it.
Bonus episode
Listen to Omar Allibhoy share his top three cooking tips and shortcuts:
Try our paella recipes here:
Easy paella
A spectacular crowd-pleasing dish, our paella is made with chicken, chorizo, pancetta and seafood to pack in tonnes of flavour. Serve from a huge paella pan for extra impact.
Sunblush tomato and olive vegan paella
Full of antipasti favourites like peppers, sunblush tomatoes, olives and artichokes, this plant-based paella is packed with punchy flavour and will impress the whole family.
Quick prawn paella
Paella is a dish we all remember from summer holidays abroad, and now you can bring it home thanks to this quick and easy recipe for two. Packed with prawns, red peppers and peas, it's spiced with smoky paprika and will be on the table in less than 30 minutes.
Slow cooker prawn and chorizo paella
Centuries ago, Sardinia was occupied by the Spanish. As a result, the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice). This prawn and chorizo version has been created especially for your slow cooker, and is a great reason to dust it off over the summer months.
Quick prawn and chorizo paella
This quick prawn and chorizo paella is ready in just 30 minutes and is under 500 calories, but delivers big flavours.
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