Cooking live at Foodies

Top chefs cook their favourite recipes in the La Española Theatre. Register for free entry at the Registration Desk. Tickets are released throughout the day and subject to availability.

Classic Spanish Paella

A delicious rice dish originally from Valencia and made with rice, saffron, chicken and vegetables. This one pan recipe is quicker for cooking and also cleaning up!

Serves 4

Preparation time: 10 minutes

Cooking time: 40 minutes

400g chicken thighs (boned and skinless)

150ml La Española extra virgin olive oil or olive oil (for frying).

200g red onion

150g red pepper

400g paella rice*

1 litre chicken stock

A few strands of saffron

150g broccoli

100g peas

Salt and freshly ground black pepper

To garnish Lemon wedges

La Española is the sponsor of this year’s Chefs Theatre. Try La Española olive oil in the Chefs Theatre each day of the festival l Cut the chicken thighs into quarters and brown in a large pan over high heat with the La Española olive oil. The meat does not have to be completely cooked because it will finish cooking with the rice. Set aside l Chop the onion and red pepper. Add to the same pan and sauté over low heat for 10 minutes until the onion is translucent. l Add the rice and stir for a couple of minutes. Add the saffron, chopped broccoli, peas, salt & pepper and reserved chicken. Pour the stock slowly around the pan and stir all the ingredients together. l Cook uncovered for 10 minutes on a medium heat and then a further 10 minutes on a lower heat. Give the pan a gentle shake back and forth one or twice during cooking. Watch as most of the liquid will get absorbed. If you think the rice is getting too dry, you can add more hot stock as it needs it.

Serve with lemon wedges.

*The most commonly used rice in paella in Spain is called Bomba. It is a short grain rice which absorbs liquid very well but stays firm during cooking. It is often labelled as paella rice in supermarkets. Arborio rice or even Basmati rice will also work. tip

Use extra virgin olive oil for ancharacterauthentictaste.

Capesante Parsley Crusted Baked Scallop With Friulano Wine Sauce

Serves 4

12 scallops, removed from their shells and cleaned (shells cleaned and reserved)

1 white onion

1 bunch flat-leaf parsley

100g butter, softened

100g fine breadcrumbs salt

For the wine sauce

240ml Friulano white wine (Sauvignon Blanc as an alternative)

100ml white wine vinegar

1 tbsp banana shallot, chopped

450g butter, diced l Preheat the oven to 200°C l Place the scallops back in their cleaned shells l Finely chop the onion and parsley. Place in a bowl and mix them together with the softened butter to form a paste l Season each scallop with salt, and then place a spoonful of the parsley butter on top l Get your wine sauce ready. Bring the wine, white wine vinegar and shallots to the boil and reduce until you have 2 tbsp of liquid remaining.

JAMIE HALSALL is chef-patron of Cin Cin. See Jamie in the Chefs Theatre on Saturday 29th April at 2pm l Strain the reduction into a clean pan and return to the heat. Add the chilled butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain then remove from the heat. l Cover each scallop with breadcrumbs and cook in the oven for 8 minutes until golden brown. Serve immediately

BBQ HISPI CABBAGE, HARISSA & CIDER BUTTER, CRISPY SEEDS

Serves 4

2 large hispi cabbage

150g unsalted butter

100g harissa paste

150ml apple cider

20g sage leaves

10g sunflower seeds

10g pumpkin seeds

20ml double cream

50ml olive oil l Peel off the outer leaves of both hispi cabbages and slice the cabbages in half straight through the root. l Soften the butter and add the harissa paste, salt and pepper, then set aside in the fridge. l In a large oven tray, add your pumpkin & sunflower seeds then toast at 160ºC for 15 mins until golden brown. Set aside. l Heat a large frying pan on medium-high heat, add olive oil then fry cabbage with inside facing down. l Put the whole pan inside a 190ºC oven for 12 minutes until the inside is charred and the rest is tender. l Set the whole pan on a low heat, then flip your cabbages, add your harrisa butter and sage to the pan and baste your cabbages. l As the butter is turning golden brown add all your cider and increase to a high heat. l When reduced by half add your drizzle of double cream, finish with your crispy seeds and serve!

PETE DANTANUS is the head chef of Burnt Orange. See Pete in the Chefs Theatre on Saturday 29th April at 1pm