Both white and brown rice are known for their high carbohydrate content. However, their nutritional contributions differ ...

The real home of paella is Valencia in Spain, and there are one or two rules the residents there would probably like us to respect. The first is to use short grain rice, and never to wash it.

Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for a few minutes until the garlic is pale and golden brown ... on the rice. Put the paella back in the ...

This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation to stir the rice while it cooks, else you won't get the all-important crispy base ...