Spanish chefs Dani García and Valencian cooks outline classic mayo and paella methods

Chef Dani García explains how to make a stable, body‑rich mayonnaise for the traditional Russian salad. He recommends using eggs at room temperature, a ratio of about 20 % egg to 80 % oil (sunflower or olive or a mix), and adding Jerez vinegar for aroma and acidity, which helps prevent the sauce from breaking.

Valencian chefs, including master arrocero David Montero and chef Arturo Roig, say a paella tastes best when a good sofrito is prepared and the broth is cooked directly in the pan. Their recipe calls for three litres of water per kilogram of rice, fresh ingredients such as chicken, rabbit, garrofón beans, green beans, tomatoes and extra‑virgin olive oil, and stresses that pre‑made stock should be avoided.