One-pot cooking means 'homey' to me; it means flavour. It’s how I remember my childhood. My mum was a good cook, and we always had one pot. It could be a braise, a bean stew, or wet rice finished with meat or fish. My mum always used to say, “Eat more, you're not eating anything!” You could have full plates, but she’d still be saying, “Eat more!” She was a giver.
One pot means happiness for me, and I'm still doing it, especially on a Sunday. A, it's easy, and B, there’s no waste. You can use whatever you have: vegetables, chicken or even fish. At the asador [at Sabor], we do wet lobster rice with saffron and potatoes as well. Come on! Now, in October, I'm going to have bean stews with butifarra sausage. At [my new restaurant] Legado, I'm going to do zarzuela, a seafood soup with saffron, which, for me, is one of the best things. It's full of flavour, it's homey, and it makes you feel good with a nice glass of wine. It's fantastic.
My mum always used to cook with a pressure cooker. Personally, I love tradition – I like to keep mixing, to stir – but I recommend a pressure cooker because it makes your life easier, and also you get more flavour, because you’re not losing the steam. For efficiency and flavour, they’re incredible. If you’re at home and you want to do something else in the house, you can – no burning, no stirring, and it will beep when it’s done. Remember to let it rest for 15 minutes.
