There are as many variations of this classic Cornish fish recipe as there is fish in the sea. Some recipes suggest use small mackerel, herring, and sardine, but we will use only one fish the humble…..

Many people have told me that they’ve experienced disasters with paella recipes mainly due to rice still lying in the water/stock which makes the dish too soggy. I’ve never had any problem with this dish thanks to the lesson I learned from Emilio at Bar Victoria in Miraflores de la Sierra, a village in the Sierra de Guadarrama just outside Madrid.