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.