In the 1950s, when poultry was more expensive than either fish or beef, Arroz con Pollo was the preferred dish for special occasions and Sunday family gatherings. It's a one-pot meal that's still perfect for feeding a crowd.
Though chicken and rice is a classic combination, creating a single Latin American version was far from simple.
Chef Omar Allibhoy's friends and family say his is one of the very best seafood paellas they have tasted. The intensity of flavour in the stock you make will be the most important thing, as well as how wide your paella pan is. Believe it or not, it makes all the difference.
Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of customers in my tapas bars have asked me to bottle and sell, then I think we have a winner.