Chef and restaurateur Omar Allibhoy shares his take on two traditional Spanish recipes.
He shows us how to make a deeply flavorful seafood paella and a refreshing sangria with sparkling wine.
This dish is the most representative of Spain. Everyone knows paella, yet not many know how to make it right. The intensity of flavor in the stock you make will be one of the most important factors for a good paella, as will the width of your pan. Believe it or not, it makes all the difference.
For this sangria recipe, I use cava, a Spanish sparkling wine that's similar to Champagne. Cava has always been a celebratory drink in Spain, but with prices so affordable these days, I thought I could make a sangria with it. The result is so refreshing, fruity and sharp!
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