The coastal city of Valencia is Spain’s third largest city and home to a vibrant food scene. To start we’ve got a refreshing, chilled gazpacho soup made from tomato, cucumber and peppers with some bread to thicken. Next, one of Valencia’s most famous exports - and to some the national dish of Spain - paella!  It’s the perfect dish to share on date night, even if you’re fighting over those crispy bits at the bottom of the pan! Finally a zingy orange granita flavoured with orange flowers and cinnamon and served with slightly bitter caramelised oranges.

Gazpacho Ground Spices: paprika, garlic, black pepper, tarragon, basil, oregano

Gazpacho Topping: basil, oregano, black pepper, paprika

Saffron Blend: rosemary, thyme, parsley, saffron

Spanish Paprika: sweet paprika, smoked paprika, hot paprika

Allioli Blend: garlic, white pepper

Syrup Spices: orange flowers, bitter orange, cinnamon

May contain traces of celery, mustard and sesame

Allergens are listed in CAPITALS

• 2 chicken thighs on the bone
• 150g prawns (raw ones are best)
• 1 small onion
• 3 cloves of garlic
• 1 red pepper
• 1 green pepper
• 250g tomatoes (any type)
• ½ cucumber
• 100g green beans
• 1 ½ lemons
• 3 oranges
• Thick cream, creme fraiche or dairy-free alternative to serve with dessert (optional)
• 25g fresh breadcrumbs or bread
• 125g paella rice
• 50g mayonnaise
• 1 tbsp vinegar (sherry, red or white wine vinegar is best)
• 60ml good quality olive oil plus extra to serve
• 95g sugar
• 2 ice cubes (optional)