paella

PAELLA, the most famous of all Spanish dishes, is a fabulous celebratory meal.

There's more to Spain than paella and tortillas, says Heidi Heilman.

| Paella Paella If you're a fan of the classic Spanish dish, make sure you stop at Paella Paella.

Peter, owner of the Catalan restaurant Lunya in Liverpool One, marked the event by making a seafood paella for 120 refugees at the Asylum Link Merseyside centre in Overbury Street, Kensington.

Ready in 50 minutes, serves 4 low-calorie cooking spray 2 onions, finely chopped 4 garlic cloves, finely chopped 100g chorizo, roughly chopped 3 celery stalks, finely chopped 1 carrot, peeled and finely cubed 2 large tomatoes, peeled, deseeded and roughly chopped 300g dried paella rice 4 skinless chicken breast fillets, cut into 2cm pieces 4 tbsp tomato puree 1 tbsp Spanish sweet smoked paprika large pinch of saffron threads 200g roasted red peppers in brine from a jar, drained and roughly chopped 200g frozen peas salt and freshly ground black pepper handful of fresh flat-leaf parsley, chopped, to garnish lemon wedges, to serve 1 Spray a paella pan or large frying pan with low-calorie cooking spray and place over a medium-low heat.

All Real paella didn't interest my kids - they wanted pizza and ice cream whitewashed houses and plates of paella - not a single British pub in sight.

Spanish in origin, paella has found its way to the heart of every Filipino foodie.

I loved the authentic Spanish food at Azucarera, specially the paella, the Valenciana and the Black Paella varieties.

Amp up the heat this summer and gorge on utterly delicious paella best paired with a bottle of refreshing grape available at Beach House Restaurant all of this month.

Alternatively, cook paella uncovered in oven rather than in pan.

From paella to callos, the restaurant has established itself as one of the best in the industry.