Deep in the forested mountains of Ripollès, Catalonia, we cook Arròs de Muntanya: duck and wild mushroom paella seared over open fire under an ancient Romanesque bridge. Pure mountain soul.
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Hawaii meets Valencia: a volcano-inspired Spanish fusion paella filmed at Wailua Falls, Punaluʻu Black Sand Beach, and the remote Krenitsyn Volcano. Tropical vibes, classic socarrat.
24
Jul
Jul
We cooked Pork Bomb Paella for 400 people in the village square of Almagro, La Mancha — an 80kg iron pan, 15kg of bacon, 50g of saffron, and 10kg of torreznos on top.
18
Jul
Jul
Arroz de Cerdo y Coliflor from Peñíscola — pork spare ribs and caramelised cauliflower on saffron rice, cooked over open fire. One of Spain’s great forgotten paellas.
08
Jul
Jul
New to paella? This beginner’s guide covers everything — the right pan, rice, stock, and technique to make your first authentic Spanish paella a success.
03
Jul
Jul
Texas BBQ meets Spanish paella — smoke-kissed beef short ribs cooked over open fire on a bed of saffron rice. A fusion that makes total sense.
02
Jul
Jul
Receta paso a paso de paella de rabo de toro: carne tierna deshuesada sobre arroz con el caldo del propio guiso. Socarrat garantizado.
30
Jun
Jun
Pork ribs and chicken paella cooked outdoors in Spain’s pink desert. A rustic countryside recipe with Bomba rice, saffron, and a perfect socarrat crust.
26
Jun
Jun
Caldero Murciano is the Spanish fishermen’s rice dish that rivals paella — a two-course experience of saffron rice cooked in rich fish broth, served with handmade alioli.