his is a quick and easy “dirty” type of rice which is full of flavour and using everyday ingredients.

This one the first desserts I ever cooked with my mum as a kid, I am a big fan as you can imagine

This paella is a good example of how fruits can play an important role in savoury dishes.

The incredible seafood aromas are brought to life through the freshness and earthy richness of the Barón de Ley Blanco

Learn to make Omar’s take on the classic Spanish chicken paella in your own home

A super quick and easy recipe for when you need a good dose of protein and iron. We eat this at home every so often as it is delicious and we love the combination of chimichurri sauce with the red kidney beans and the rice.

I don’t think I have ever been in a Japanese restaurant and not ordering Miso aubergines. Their flavor is so addictive and Moorish that when you finish them as a starter you feel like you want more.

This is a showstopper of a langoustines, prawns, squid and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sun glasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that) , vino blanco to hand and your family around the table.

If you want to bring any seafood paella or dish to the next level, there isn’t a shortcut for it, you need to master this technique.

Made with the leftovers from the “cocido” stew, it contains a lot of different meats and chickpeas, but really it is the broth that results from the simmer of all those ingredients what gives this dish it’s distinctive flavour which is finished in the oven.