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Living in Spain, you immediately get a feel of how this tastes before you even start. Of all the recipes for this dish you will find, I have now cooked this twice and with the exception of adding the almost compulsory bay leaf off my own tree, this is truly as good as any Spanish celeb chef could produce. Wonderful, Brian! I served this with a jacket potato and a little rice to absorb the sauce. Will come down to see you soon, promise!