I don’t know anyone who does not instinctively associate Spain with paella. In Barcelona, however, you’re much more likely to come across fideuá, a paella-type dish made with thin vermicelli noodles instead of rice. I enjoyed a particularly delicious one at ‘Mar Salada’, a restaurant just a stone’s throw from the Barceloneta beachfront.

Still, I prefer to make a classic paella, but with a Luxembourgish twist. It’s a meat-based paella which celebrates our national sausage, the Mettwurscht, and combines it with beans and chicken. Trust me, it’s really quite straightforward to make this token Spanish dish, and whatever you do, always remember: paella is not a risotto, so don’t stir it!