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When British chef Jamie Oliver dared to add chorizo to paella in 2016, he unleashed what Spanish Twitter users called "terrorism" – and learned the hard way that Spain's beloved rice dish isn't something you casually reinvent. Welcome to a deep dive into the dish that's much more than food; it's a cornerstone of Spanish cultural identity.

Originating in Valencia's agricultural heartland, traditional paella was born from necessity – farmers cooking together over open fires using ingredients readily available in the fields: rice, chicken, rabbit, beans, and sometimes snails. The dish takes its name from the distinctive wide pan it's cooked in, and follows strict protocols that locals defend passionately. True Valencian paella must be cooked over fire, never stirred once the broth is added, and always served at lunch – never dinner.

We journey to rural Valencia to experience authentic paella at Tony's Barraca, where the rules are non-negotiable: no modifications allowed, and you don't leave until dessert is finished! This quintessential Spanish experience reveals why paella transcends mere sustenance – it's about family, tradition, and shared moments around a table. We compare regional variations from seafood paella along the coast to black rice colored with squid ink, while exploring why bomba rice (which expands width-wise rather than lengthwise) creates the perfect texture.

From the prized socarrat (crispy bottom layer) to heated debates about proper ingredients, discover why this humble dish provokes such passionate defense. Join us next time as we trade rice fields for royal palaces with our tour of Granada's magnificent Alhambra.

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Laura and Nalini relive the excitement of a recent visit to Valencia’s spectacular Las Fallas festival – a week-long, fire-fueled celebration of towering sculptures, non-stop fireworks, marching bands, and round-the-clock street parties, all culminating in a dramatic tribute to creativity and chaos.

As well as unpacking the rich history and quirky traditions behind the fiesta, the pair share practical tips for anyone looking to witness the madness in person.

In the Slice of Life segment, sweet treats take center stage. Nalini samples horchata for the first time – a Spanish drink made from soaked, ground tiger nuts – and the duo tuck into fartons, the delicate, spongy sweets typical of the Valencian town of Alboraia.

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Laura and Nalini take a deep dive into Spain’s sophisticated drinking culture in this episode of Made in Spain. They begin with the country’s ‘gin tonic’ revolution of the late 1990s, when Michelin-starred chefs started experimenting with balloon glasses, industrial ice and botanical garnishes, creating a much-loved Spanish interpretation of the classic cocktail. They also explore Spain’s indigenous drinks, including the Carajillo—traditionally a 50/50 mix of espresso and Spanish liqueur—and the Madrid-born Yayo, a refreshing blend of vermouth, gaseosa and gin.

In the Slice of Life segment, the pair attempt to recreate the 'Made in Spain' cocktail, mixed for them at Nova Bar in Benidorm. Meanwhile, they reflect on the country’s relaxed approach to alcohol, from the normality of daytime drinks to the famously generous pours served without the use of measures.

Salud!