Paella: The Original One-Pan Dish: Over 50 Recipes for the Spanish Classic by Omar Allibhoy

  • Paella Valenciana (page 52)

    from Paella: The Original One-Pan Dish: Over 50 Recipes for the Spanish Classic Paella by Omar Allibhoy

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Spanish
    • Ingredients: saffron; olive oil; whole chicken; whole rabbit; garlic; sweet paprika; tomatoes; garrafon beans; runner beans; paella rice; rosemary
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Notes about Recipes in this book

  • Paella Valenciana

    • metacritic on December 26, 2024

      Absolutely fantastic. i had many doubts about the recipe, largely focused on quantity of stock to rice. I was wrong. The recipe works as written.

  • Quail, red pepper and almond paella (Arroz de codorniz y almendras)

    • KNivia on March 08, 2026

      We made this last night for dinner. We could not get quail and instead just used bone in skin on chicken thighs. We also used raw marina almonds. We love this way of making paella! It’s easy and if you’re very careful you will hear when the succrat is ready. But leave it too long and your bottom rice will burn. Key also to the recipes in this book are the paella stocks. You can not skip making these. I typically make double or triple batches and freeze them. This way these recipes come together in about 45 minutes!

  • Black paella (Arroz negro)

    • Countesschicklington on February 15, 2026

      Wonderful. So easy to put together but what a great payoff. Rich but not heavy, and deeply flavourful! I put pan fried scallops on top.

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  • ISBN 10 1787138488
  • ISBN 13 9781787138483
  • Linked ISBNs
  • Published Jun 01 2023
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

With beautiful photography throughout and straightforward, step-by-step instructions, Paella is a joy to cook from and an essential for every kitchen shelf.

Chef Omar Allibhoy unveils the insider knowledge and tips you need to produce a perfect panful of glorious tastes and textures. He starts with a "how to" guide taking you through all the basic techniques and ingredients, and then offers over 50 easy-to-follow recipes – from the classic chicken and rabbit, to black seafood paella with squid and tiger prawns, through oxtail paella, and vegetarian and vegan options including wild mushroom and Jerusalem artichoke paella.

Paella is the world's most famous and beloved Spanish dish. The ultimate one-pan feast, this generous, colorful creation dates back centuries and has countless variations. There's something here for every occasion, whether it's a simpler version for a quick midweek supper or a more special, celebratory paella.

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