Paella Valenciana is the original paella, deeply rooted in the traditions of Valencia. Its name comes from the Valencian word for pan, reflecting the dish’s humble beginnings when it was cooked outdoors over a wood fire. The classic recipe brings together chicken, rabbit, beans, saffron and rice, with each ingredient adding its own character without overpowering the rest. A truly great paella is crowned with the socarrat - the golden, caramelised crust at the base of the rice. In Valencia, it’s still enjoyed the traditional way: eaten straight from the pan with wooden spoons.

This chicken and chorizo tray bake is the ultimate easy weeknight dinner. Packed with Mediterranean flavours, it’s a one-pan dish that’s simple to throw together, hearty, and perfect for batch cooking. The juicy chicken thighs, smoky chorizo, sweet peppers, and briny olives come together in the oven for a meal that’s both comforting and full of flavour.

Enhance flavour-packed chorizo by poaching it in cider, a classic Asturian tapa. For a twist, try using chistorra - a long, thin Basque chorizo. Cut into 2cm pieces, fry until the skin colours, then cover the chistorra with cloudy cider and simmer. The longer it cooks, the richer and more glaze-like the sauce. Serve with plenty of bread; your guests will want to mop up every drop of the sauce.

This Sardine Puttanesca is a bold and flavourful twist on the classic Italian pasta dish. Using La Narval sardines in spicy olive oil, a rich tomato sauce, briny capers and Empeltre black olives, it offers the perfect balance of salty, spicy and savoury flavours. Tossed with al dente spaghetti, fresh parsley and a grating of Galmesan cheese, it’s a quick yet impressive seafood pasta ready in under 30 minutes. Whether you’re after a hearty midweek supper or a Mediterranean-inspired dish to serve guests, this easy sardine pasta recipe is sure to hit the mark.