Another tip I have been told, on more than one occasion, is to gently fry rice for a few minutes before adding stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.

Perhaps most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to full marvellous company of those who will share it with you.

I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce amount of rice/stock slightly.

Paella Valenciana - Paella From Valencia

Ingrediants:

- 4 cups rice. - 8 cups fish stock. - 8 king-sized prawns/langoustines. - 8 mussels. - 200 gr shrimps. - 200 gr peas (fresh or frozen). - 2 tomatoes, skinned and chopped. - 2 cloves garlic, thinly sliced. - 3 strands saffron, crumbled. - Olive oil for frying.

Method:

1. Sauté garlic in a paella-type pan.

2. Add tomatoes, peas, shrimps and saffron.

3. Cook for a few minutes.

4. Add rice and stock.

5. Simmer for approximately 20 minutes.

6. Decorate with prawns and mussels.

7. Cover paella with a lid.

8. Poach seafood for a few minutes.

9. Decorate paella with lemon quarters.

10. Enjoy!

The fish has to be left for a good few hours soaking in vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in fridge and others just waiting a couple of hours. Also, some families change vinegar/water-and-vinegar mixture once during this process, whilst others don´t bother.

Once you have thrown away vinegar, bleached fillets are covered with a good quality virgin olive oil, which will preserve them. You can add as much, or as little, sliced garlic as you wish, plus freshly chopped parsley.

So ... here is actual recipe.

BOQUERONES

Ingrediants:

- 1 kilo fresh anchovies. - White wine vinegar. - Virgin olive oil. - Garlic. - Parsley. - Salt (optional).

Method:

1. Top and tail anchovies.

2. Slit along underside and discard innards.

3. Open out fish.

4. Remove central bone by lifting from tail end upwards.

5. Rinse well.

6. Place a layer of anchovy fillets in a shallow dish.

7. Sprinkle with salt (optional) and pour on plenty of vinegar.

8. Repeat with another layer, changing direction.

9. Leave to soak in vinegar for a few hours or overnight.

10. Pour off vinegar.

11. Very gently rinse fillets.

12. Cover fillets in virgin olive oil.

13. Add slices of garlic and chopped parsley.

It is so pleasant to find something in life that is a delight to senses, affordable, healthy and does nobody any harm (apologies to any vegetarians out there and, also, little anchovies ...). So ... do make most of fresh anchovies whilst you are in Spain and enjoy!