Aside from the ubiquitous paella, Spain has a great many varieties of rice dishes. El arroz de Pajuán, however, is in a category of its own. It is based on an elaborate rice dish our father Juan Cánovas would make every Sunday. Originally from Murcia, a fertile area producing a wide variety of vegetables, our father’s arroz de Pajuán might contain up to eighteen different ingredients, among them el arroz de Calasparra: one of only three types of rice in Spain with their own certificate of origin, artichokes, tender garlic shoots, Mediterranean prawns & saffron. We make the stock and the rice, one after the other, and without allowing the liquor to evaporate, add the rest of the ingredients slowly …

Due to its laborious preparation, this dish is only available on Sundays and must be ordered in advance for four people minimum.

Leading on, el arroz del señorito is also worth a mention: a moist rice dish, big on personality; all ingredients are peeled and ready to eat. Worth remembering …