Paella is one of the most representative dishes of Spain, traditionally cooked in a "paellera" which is a round flat pan with two handles. The Paella has multiple versions depending on the area where it is prepared. The basic ingredient is rice and the variations come from the different types of meat and/or sea food used. For example, in Andalucia, the paella is prepared with chicken, squid, shrimp and mussels. While in Valencia the paella traditionally does not include seafood but is made with snails, rabbit or chicken, and both green beans and fat lima beans.

The paella is a very simple dish to cook. The success of your paella depends largely on the freshness and quality of the ingredients that you use. The bright yellow colour of the rice traditionally comes from saffron, but as saffron is so expensive, cheaper versions use paprika or plain food colouring for a paella. In the restaurants where paella is freshly made, paella is only served to a minimum of two people because it is not worth the effort preparing a single portion.

In Spain making paella is a great family endeavour and the dish makes a great dinner party, picnic, or outdoor barbecue dish. It is prepared and served at the ferias and local festivities where people gathers around the cook and the paellera waiting for the end result while chatting and drinking.

When I make paella I prefer to cook the paella Andaluza because I love seafood and also because it is easier to get the rice perfectly cooked as the paella Andaluza is juicier than the other versions so not requiring so much care to obtain fluffy rice.

The Spanish town of Valencia has become strongly associated with the paella as the short grained rice used for paella comes from this area where the country people used to cook the rice in flat iron pans (the paellera) with ingredients available from the countryside like tomatoes, onions and snails. For special occasions other ingredients such as rabbit, duck or chicken were added.

Nowadays, paella is made all over the world and the meats used depend largely in availability and on the amount of money wanted to spend in buying the meats.

Ingredients for a Paella Andaluza:

• 1 dozen mussels, scrubbed, steamed open

• 1/2 kilo jumbo shrimp (prawns) leave some to decorate the dish at the end.

• 6 tbsp olive oil

• 1 kilo chicken or rabbit, cut into small pieces

• 100 grams pork, cut in cubes

• 1 green bell pepper, cut in pieces

• 2 cloves garlic

• 1 medium squid, cleaned and cut in rings

• 1 large tomato, peeled and chopped

• 1/2 cup shelled peas.

• 6-7 cups water or stock.

• 2 1/2 cups medium-short grained Spanish rice

• 1/2 tsp saffron, crushed

• 1/2 tsp paprika

• Salt to taste

• freshly ground black pepper

• 1 red pepper, cut in strips for decoration.

• 1 lemon cut in wedges for decoration.

Preparing your paella

Traditionally you will need a paella pan, a paellera. However, as I do not have one, I usually just use my wok. The important thing is that the pan is wide and shallow.

Heat the oil in a paella pan, and slowly brown the pieces of meat. Add the green pepper, garlic and squid, then the tomatoes and peas.

Measure out 6 cups of reserved mussel, shrimp broth and water or stock. Add it to the pan and bring to a boil. Stir in the rice with the peeled shrimp.

Combine the crushed saffron, paprika, salt and pepper in a cup and dissolve in some white wine. Stir into the rice and cook for about 10 minutes, then reduce the heat.

Garnish the rice with the cooked mussels and cooked whole shrimp. Top with strips of red pepper. Cook for a further 8-10 minutes, without stirring. Add a little good quality white dry wine to prevent the rice from scorching and drink the rest with your friends while you wait for your paella.

Allow to rest 5 minutes before serving. Garnish with lemon wedges.

Other additions

The paella is a very versatile dish and despite the horror of some Spanish purists I can say that for the more affluent or exotic tastes you can also add chorizos, clams, fish and top it all off with a giant lobster !

The paella is a hearty dish so the best thing to go with it is a simple light salad. The best one is lettuce and tomatoes sprinkled with some virgin olive oil. Serve your paella with lemon wedges as the tangy flavour of the freshly squeezed lemon on your dish will enhance the flavours. Otherwise, you can also eat your paella with some alioli which is a garlic mayonnaise.

Desserts are simple in Spain. Fancy desserts are usually kept for special occasions, but everyday desserts include yogurt, fresh fruit -which is of excellent quality- natillas -a type of cold custard- and flans.

A Valencian dry white wine best enhances the flavour of the paella. But the dish can be eaten equally with a lager beer or a tinto verano during summer days at the beach.

Wine is still very cheap and of excellent quality in Spain, so if you happen to visit try some of the local wines. You only need to know that:

• Vino de la casa, is the cheapest one on the menu, you can order it by glass or sometimes by bottle. It can be surprisingly good.

• Vino Joven, is a young wine, made for immediate drinking.

• Vino de Crianza, has been stored for at least two years for red wines and one year for whites.

• Reserva, is a wine that has been stored at least three years for a red and two for whites and rosés.

• Gran Reserva, this refers to a particularly good vintage and are mostly red.

Cheers and enjoy your paella!