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/ Source: TODAY
By Omar Allibhoy

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.

Seafood Paella

Seafood Paella

Omar Allibhoy

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.

Sparkling Sangria

Sparkling Sangria

Omar Allibhoy

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!

If you like those Spanish recipes, you should also try these:

Natalie's Tortilla Espanola