Paella Valenciana

Our Valencia-style version uses spelt, a deliciously nutty, creamy biblical grain that’s higher in protein and fibre than the traditional short-grain white rice. You don’t need a special pan to make paella – a very wide shallow frying pan, ideally 31-38 cm (12-15”) will do just fine. For a vegan version, use a handful of chestnut mushrooms and a small jar of marinated artichoke hearts instead of chicken.