Paella & Rice Dishes

The deep, heady aromas of saffron. The spicy red chorizo. The crusty socarrat and of course the rice, tender, yet with a bite – delicious.

For those of you who are unsure about black rice; I urge you to experiment. Try Arroz Negro. It will cost you little and prove to you that, when it comes to rice, not everything is yellow or white. Sometimes it's black.

If you're not convinced about the merits of eating salt cod (bacalao) on its own, then why not try it in a paella? It's a great way I have found to enjoy the cod while sampling a Spanish classic.

This is a recipe for Cuban style rice, which has become very popular in Spain. Despite its name, it was popularized in the Canary Islands, and most Cubans will never have heard of the dish.

Provided you have a good local weekly market, a fishmonger, or mobile fish van, and you have some ingredients and spices to hand in your kitchen, almost anything is possible.