ne of the best nights I’ve ever had was in Valencia, stamping my feet with flamenco dancers. Then, with a clack of the castanets, one of the dancers summoned a waiter to bring the house paella. It was a revelation: silky, smoky rice, with real saffron, plus braised chicken and rabbit. I’ve eaten it since, but nothing as good as that. Enter chef Omar Allibhoy, founder of Tapas Revolution,, is a homage to the dish. There are meat, seafood and veg options, but I wanted to recreate what I’d enjoyed in Valencia – “the original and best,” he says.
Paella by Omar Allibhoy
Jun 29, 2023
2 minutes
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