Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...

Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook.

Enter Mexican rice. Or, wait ... and it's the star of what is perhaps Spain's most well-known rice dish: seafood paella. Much like Spanish rice, paella is a rice-based dish enriched with saffron.