Spanish

Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.

You have four weeks to book into one of Sydney’s premier Spanish restaurants before the doors close.

We explain how to create the Basque's rich barramundi-boosting sauce.

There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice.

Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.

Recipe for stingray in saffron and cumin sauce by Frank Camorra for Gourmet Institute.