Executive chef Guillermo Pernot browns chicken thighs, garlic sausage and pork tenderloin in olive oil. He adds onion, sweats it and then adds garlic and bell pepper.
He adds rice, coats it in oil, then adds chicken broth, saffron, salt and paprika. He boils the mixture for five minutes and then puts it into a paella pan and finishes it uncovered in the oven. When it’s nearly cooked he adds peas and sliced chorizo.
He tops the paella with a roasted rack of lamb, roasted red pepper, crispy-fried garbanzo beans and blanched asparagus dressed in olive oil and sherry vinegar.
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