The classic Spanish crowd-pleaser – over 50 recipes including meat, fish and veggie versions With beautiful photography throughout, and straightforward, step-by-step instructions, Paella is a joy to cook from and an essential for every kitchen shelf.

Chef Omar Allibhoy unveils the insider knowledge and tips you need to produce a perfect panful of glorious tastes and textures. He starts with a “how to” guide taking you through all the basic techniques and ingredients, and then offers over 50 easy-to-follow recipes—from the classic chicken and rabbit, to black seafood paella with squid and tiger prawns, through oxtail paella, and vegetarian and vegan options including wild mushroom and Jerusalem artichoke paella.