In this online exclusive, Jamie answers questions that relate to the second episode of his 6-part TV show "Jamie Does".

So where are you for episode 2?
This time I’m in Spain. I went to Andalucía, deep into the countryside near the town of Ronda. I love going to these places and learning how to cook the food of the country firsthand, from the locals because you get a real depth of knowledge. I’ve really tried to get that across in the book. When you go traveling you can have these amazing experiences then take what you’ve learnt back and apply it to your life, wherever you live whether it’s Australia, Germany, or Hackney.

So what excites you about Spanish food?
Spanish cooking is fantastic because it’s been touched and influenced by so many different cultures. You’ve got Arabic influences from the Moors as well as all the incredible ingredients that explorers brought back with them from the Americas. You’ve also got lots of small producers, and artisans producing wonderful things like cured meats and cheeses using traditional methods. And then of course the Spaniards are the creators of tapas, which we all seem to love. They make so many dishes that fall under that general umbrella and I think serving them a few at a time, the way they do, is such a brilliant and sociable way to eat.

What were the stand-out moments of the trip for you?
I went to a village in the countryside and cooked paella in a pan about two or three meters wide over a big old fire. I made enough paella to feed the whole village and it was such a strange experience – basically everyone was standing around watching me cook their dinner, and I was stirring it with oars! But it ended up tasting great so that was a big relief.
Paella is a classic dish in Spain and you’ll find that everyone has their own version. It started with the farm workers who used to add whatever they had going to this rice dish. Obviously rice is quite affordable and it’s full of energy so it was perfect for people doing a hard day’s work on the farm. But then people would add herbs, vegetables, spices, and whatever meat they happened to have. Then, as you’d get closer to the coast you find people also adding fish and seafood. Basically there’s no one recipe for paella, it’s just an attitude or a principle really that you can put your own stamp on.

Are there any important tips for making good paella?
The things to look out for are good ingredients, starting with the right rice: proper paella rice is a short grain, a bit like risotto, and you can get it in most supermarkets now. The right pan and the right temperature are really important too because if the pan is too deep, the moisture stays in but if you cook it too fast then it will all burn. The other thing I learnt is that there’s a proper way to stir it. The Spanish push everything from the edge of the pan into the middle, then smooth it back out to the edges, then into the middle again. That’s their way of ensuring that every grain is cooked perfectly and those flavors are evenly distributed. I just love those sorts of tips and tricks.

About the author: Danny McCubbin is the website editor for JamieOliver.com


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