These expert tips will help you achieve the perfect balance of flavours.
16 May 2013 - 11:10 AM  UPDATED 6 Sep 2013 - 9:31 AM

Tortilla de patatas

When frying the potatoes for Tortilla de patatas just cook them until soft not crisp.

Saffron thread

Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. It will be distributed through the paella evenly giving a better colour and flavour to the finished dish.

Different paprikas

When using paprika make sure you are using the right variety for the dish you are cooking. The Spanish smoked paprika is ideal for paella, while the Hungarian sweet paprika is quite different in flavour and is ideal for their goulash.