National Spanish Paella Day: LIV golfer Sergio García explains his recipe and shows you how they do it in Spain

Born in Borriol, Castellón, LIV golfer Sergio García knows a thing or two about the region’s most well-loved dish, paella. He joined fashion designer Kendra Scott in her kitchen to cook up his signature dish - a tasty rice paella with chicken and greens.

“I love cooking, I enjoy it,” Sergio explains. “It helps me disconnect from golf, my daytime job, hobby, whatever you want to call it! And this [paella] is very typical - actually the area where I’m from”.

To get started, the 2017 Masters winner prepared the sofrito - a fried tomato sauce which is added to the rice while it cooks. First, chop a couple of teeth of garlic, some red onion and one small red pepper place in a bowl then add a slug of olive oil. Mix well, and set aside. Chop one tomato and liquidize in a blender. “Really, we’re making a tomato shake, a tomato smoothie” Kendra adroitly observes.

Gently simmer the sofito mixture in a frying pan. Once the vegetables have softened, add the blended tomato and reduce on a low heat.

Cut the green beans and chicken into small bite-sized chunks, heat a paella pan (paellero) and brown the chicken pieces along with the greens.

Add the rice, sofrito, then stock to the paella pan

Once the meat is browned, add the sofito mixture and mix together. Then it’s time to add the rice - one large cup of Bomba, short-grain round paella rice - this rice is used for it’s ability to absorb liquids so it will take in flavor from the sofrito, cooked meat, vegetables and stock.

All of the ingredients are lightly fried together in the paella pan for a few minutes then add a liter of chicken stock - either homemade or supermarket-bought stock in a tetra pack.

Leave to boil on a high heat for about five minutes. Then remove from the stove and place in an oven on Gas mark 6 for 10-15 minutes. The rice will absorb the rest of the stock while cooking.

The paella’s ready and now it’s time to try it. Sergio notes that it has some socarrat, the crispy, burned part of the rice which has caramelized on the bottom of the pan.

Kendra’s impressed. “This is amazing! Sergio, thank you so much. Off the charts!”

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