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The recipe is very exacting and the ingredients are non-negotiable,” says Kopite Benitez of the true Valencian paella, which must include rabbit, chicken, snails, three types of beans, garlic, tomato, Spanish paprika and olive oil. “The secret is patience, and passion, and layering the flavours as you go rather than just throwing a bunch of ingredients together.” The rice, he says, is all-important. “It’s like wine. People over there will check and taste rice like wine. The chefs can tell you where the rice is from and the quality. Each has different characteristics.”
I love a paella marisco myself. Seafood.