Recipes

There are many versions of this celebrated Spanish rice dish. The typical Spanish paellera - a wide, round, shallow pan (10cm deep, 30cm diameter), preferably heavy with a flat base - gives this meal it's name. In south-eastern Spain, in the seaside regions of Valencia and Alicante, paella is the favoured Sunday lunch. During the summer months, in restaurants catering to the locals and tourists, there is a brisk Sunday trade in paellas. Late in the afternoon, when the traditional meal is finally over, you will see rows of metal paella pans, of assorted sizes, all burnished and gleaming, arranged in racks and left drying in the sun outside kitchens and courtyards.

This light colourful dish truly celebrates the arrival of spring with the zing of Desert Lime and saffron. Feel free to substitute your favourite fish or shellfish according to what is fresh and readily available. It makes a complete main course by itself, needing only warmed crusty bread to mop up every last drop of the delicious juice. Serve with Chardonnay.

A love of seafood and modern cuisine is shared in this recipe for whole baby snapper with Desert Lime martini. If you have small fish, you can individually wrap each one and serve it as a parcel. Larger fish are better in one dish, shared amongst diners

Preparation time: 30 minutes + minimum 4 hours marinating
Cooking time: 15 minutes
Challenge: easy

Preparation time: 20 minutes
Cooking time: 15 minutes
Challenge: easy