The Ricots make paella almost every day by popular demand; the Saturday special is churros (fried twisted dough) and a hot cup of chocolate for £1.

We are making paella, not Irish stew.

Shopping for the ingredients may be the hardest part, but if you can saute, you can make paella.

I have even made cold paella and served it like a salad, in summer, preparing the saffron rice with peppers and diced sausage in advance.

I also like to make paella that hints of cassoulet, with rabbit, duck confit, duck sausage and even some white beans.

But do not attempt to make paella without the proper pan and the proper rice.

A wok is ideal for making paella; otherwise use a large frying pan.

The pan makes paella to serve four, and there are ample ingredients for several paellas.

On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella.

As other cultures set out to make paella, the dish invariably acquired regional influences.