Rice is a fantastically versatile ingredient. It is the main staple food for a large part of the human population. It is the no. 1 crop worldwide.
We use rice in lots of dishes at home and probably eat it 3-4 times a week.
Main favourites are chilli and rice, risotto, rice salads and loaded rice ( basically anything reaching the end of its life veg wise, bacon and some crumbled feta).
A great filling dinner it is new my main staple for parties.
Paella is fun, filling and looks amazing in a big dish in the middle of the table for all to enjoy.
I like to do chicken, prawn and chorizo, although rabbit is traditionally used.
You can omit or add meats as you want although stick to white meats and fish.
My recipe is a bit of a mix of my favourites and a Sardinian classic.
Onto the rice, for me there are 3 rices to use for a paella, which in essence is a dryer paella…..
Paella rice- Bahia, Balilla, Bomba, Calasparra and Senia,
Carnaroli rice and
Arborio rice- mainly used in risotto.