


“Just for the halibut!”
Meghan returns with a fun and heartwarming new season, welcoming celebrity chefs, talented artists, and beloved friends for hands-on adventures filled with laughter and discovery. From playful cooking challenges to DIY projects, Meghan and her guests explore bold flavors, experiment with new techniques, and discover simple ways to add beauty to everyday life. It’s all about embracing playfulness over perfection and finding joy in creating together.
Below are all the recipes and crafts inspired by those seen in With Love, Meghan Season 2 — and you can find those from Season 1 here — which you can re-create at home. Plus, more festive how-tos from With Love, Meghan: Holiday Celebration, which is now streaming on Netflix.


Knives
Cutting board
Sauté pan
Spatula
Measuring spoons
Box grater
Fork or small whisk, for beating egg
Pastry brush
3 tablespoons salted butter
1 tablespoon olive oil
2 medium yellow onions, thinly sliced
1/4 teaspoon fresh thyme, plus more for garnish
1 tablespoon sugar
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
Salt and pepper, to taste
4 ounces Gruyère cheese, grated
1 package (1 pound) frozen puff pastry, thawed, but still cold
1 egg, lightly beaten
Balsamic vinegar glaze, for garnishing
Flaky sea salt, for garnishing
This recipe was the inspiration for the caramelized onion tart seen in With Love, Meghan.

Silk scarves
Alum powder
Whisk or blender, for creating the “size”
Carrageenan powder
Vessel to make “size”
Measuring cups and spoons
Optional: gloves to protect hands from staining
Shallow tub or tray, for dyeing
Assorted marbling paints
Wooden dowels for creating patterns
Droppers
Paint brushes
Paper towels
Discard bowl for paper towels
Line and clips for hanging marbled scarves to dry
This guide was the inspiration for the water marbling craft seen in With Love, Meghan.

4 tablespoons unsalted butter, super soft
1/3 cup confectioners’ sugar
2 tablespoons milk
2 tablespoons honey
1 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
Cool the crackers completely on the sheet pan. In an airtight container at room temperature, the crackers will keep fresh for 2 weeks.
Yield: Makes 6
Recipe courtesy of Bake Club: 101 Must-Haves for Your Kitchen by Christina Tosi.
This recipe was the inspiration for the graham crackers seen in With Love, Meghan.

Marshmallows:
5 teaspoons unflavored gelatin (2 packets)
1/2 cup water
2 teaspoons vanilla bean paste, for the vanilla marshmallows
2 sticks of butter, browned and strained, reserving the brown bits for brown butter marshmallows
1 cup granulated sugar
2/3 cup corn syrup
Splash of water
Dusting powder:
1 cup powdered sugar
1/2 cup cornstarch
Recipe courtesy of Bake Club: 101 Must-Haves for Your Kitchen by Christina Tosi.
This recipe was the inspiration for the marshmallows seen in With Love, Meghan.


Glass jar, for starter
Kitchen scale
Cheesecloth
Rubber bands
Larger glass jar, for feeding active starter
Mixing bowl
Tea towel
Bread banneton
Bench scraper
Bread lame, for scoring
7 1/4 quart Dutch oven
To create the active starter:
113 grams rye flour
113 grams room-temperature water, plus more for growing and feeding
113 grams all-purpose flour, plus more for growing and feeding
To feed the active starter:
113 grams active starter
113 grams room-temperature water
113 grams all-purpose flour
For the sourdough loaf:
300 grams room-temperature water
100 grams active starter
10 grams kosher salt
320 grams bread flour
80 grams whole wheat flour
Rice flour or all-purpose flour, for dusting
Create your active starter:
Feed the active starter:
Make the dough:
1. In a large bowl, mix together the water, starter, and salt. Add the bread flour and whole wheat flour and stir until combined. The result will be a wet, sticky dough ball. Cover with a tea towel and let rest for 30 minutes.
2. Take the remaining starter and feed it equal parts flour and water to maintain it. Keep it covered with cheesecloth or plastic wrap and a rubber band. This is now the starter that you are maintaining, and it can live on your counter or in your fridge.
Stretch and fold the dough:
Shape the sourdough:
Bake the sourdough:
Yield: Active starter and 1 loaf sourdough bread
This recipe was the inspiration for the sourdough bread seen in With Love, Meghan.

Toaster oven or broiler
Cutting board
Knife
Microplane
Loaf of sourdough, as many slices as needed for your guests
Olive oil
Kosher salt, to taste
Whole milk ricotta
Lemon zest, to taste
Honey, to taste
Persimmons, sliced (apples or pears work as well!)
Fresh thyme, to taste
Balsamic vinegar glaze, to taste
Flaky sea salt to taste
Optional garnish: edible flowers
This recipe was the inspiration for the ricotta and persimmon sourdough tartine seen in With Love, Meghan.

Serving glasses
Boba straws
Instant boba pearls
Ice
Brewed and chilled Thai tea
Preferred creamer (dairy or non-dairy)
Preferred liquid sweetener (simple syrup, agave, etc)
This recipe was the inspiration for the Thai iced tea with boba seen in With Love, Meghan.

Mixing bowl
Spatula
Baking sheet
Chopstick or toothpick
Sharp knife or pizza cutter or pastry cutter
Parchment paper
Plastic wrap
Rolling pin
Airtight container for storage
113 grams sourdough starter discard
30 grams water, plus more if needed
113 grams all-purpose flour, plus more if needed
100 grams loosely packed sharp cheddar cheese, shredded
45 grams butter, melted plus more for brushing
3 grams kosher salt
25 grams Parmesan, grated
Flaky sea salt, to taste
This recipe was the inspiration for the sourdough cheese crackers seen in With Love, Meghan.

Microwave flower press and interior cloth and felt layers — these can be found easily at a craft store or online
Microwave
Assorted fresh flowers
Small scissors
Tweezers
Tray for pressed flowers

Resin tape
Scissors
Assorted open-back bezels that lay flat
UV resin
UV lamp
Rubber gloves (for handling resin)
Dried pressed flowers
Tweezers
Toothpicks

Stove or electric burner
Dutch oven with lid
Bowl for soaking rose petals
Colander for straining and rinsing rose petals
Metal steamer basket
Ceramic or glass heat-safe bowl
Pot holders or oven mitts
Funnels or pipettes
Bottle(s) for storing
1 cup food-safe, dried rose petals
5 cups distilled water, divided
Ice
This guide was the inspiration for the rosewater seen in With Love, Meghan.


Kettle
Mugs
Liquid measuring cup
Small sauce pot
Electric frother
2 tea bags of your choice, divided (Earl Grey with citrus or similar)
1 1/2 cups of hot water, divided
2 teaspoons vanilla syrup, recipe follows
1/2 cup steamed milk of choice
Fresh lavender (be sure this is food grade and has not been sprayed with any chemicals)
Yield: 2 mugs
Small sauce pot
Spoon
Cutting board
Knife
1 cup granulated sugar
1 cup water
1 vanilla bean
This recipe was the inspiration for the lavender grey tea latte seen in With Love, Meghan.

2 shallow bowls for dipping
Whisk
Non-stick pan
Spatula
1 loaf milk bread, sliced (Texas toast works well too)
3 large eggs
1 cup half-and-half
Splash whole milk
1-2 teaspoons powdered sugar, plus more for serving
Ground cinnamon, to taste
Grated coconut
Salted butter, plus more for serving
Fresh fruit, for serving
Maple syrup, for serving
Optional: flower sprinkles, for serving
This recipe was the inspiration for the coconut French toast seen in With Love, Meghan.

Baking sheet
Parchment paper
Saucepan
Measuring cups
Knives
Mixing bowls
Spatula
Rolling pin
4 1/2-inch ring cutter
Pastry brush
Spoons
Forks
1/4 cup unsalted butter
4 Granny Smith apples peeled, cored, and diced small
2/3 cup light brown sugar
2 teaspoons ground cinnamon
Juice of 1 lemon
Optional: Peeled and grated fresh ginger, to taste
Optional: Pinch cayenne
1/2 teaspoon kosher salt
3 teaspoons cornstarch
1 tablespoon water
1 sheet of thawed, but cold, store-bought puff pastry
1 egg
Splash of milk
Turbinado sugar, to taste
This recipe was the inspiration for the apple hand pies seen in With Love, Meghan.

Aprons, to decorate
Fabric paint
Fabric markers
Paint brushes
Paint rollers
Palette, for paints
Assorted stencils
Stencil brushes
Assorted cookie cutters
Cup of water
Knife
Cutting board
Paper Towels
Citrus
Potato
Radish
Celery
Artichoke
Romaine
Onion
(or whatever you find in your fridge!)
Protect your work surface.
Tips:
This guide was the inspiration for the custom aprons seen in With Love, Meghan.


Cutting board
Knife
Toaster
Microplane
1 slice toasted sourdough bread
Ricotta or mascarpone cheese, amount to taste
Meyer lemon
Apple butter, amount to taste
Thinly sliced apple, amount to taste
Extra-virgin olive oil, to taste
Sliced almonds, to taste
Flaky sea salt, to taste
Enjoy!
Yield: 1 serving
This recipe was the inspiration for the apple butter tartines seen in With Love, Meghan.

Sauce pot
Immersion blender
Half sheet pan
Parchment paper or silicone baking mat
Spoon/spatula/offset spatula
Knives
Cutting board
Sieve
Bowl
3 small Anna apples, peeled, cored, chopped (about 1 1/2 cups)
3 Fuji apples, peeled, cored, chopped (about 1/2 cup)
1 cup pomegranate seeds
1 cup pomegranate juice
2 tablespoons lemon juice
1/4 teaspoon salt
This recipe was the inspiration for the lavashak seen in With Love, Meghan.

Large braiser
Twine
Knives
Cutting board
Aluminum foil
Probe thermometer
1 5-to 6-pound roasting chicken
4-6 carrots, halved and cut into 2-inch pieces
1 yellow onion, peeled and quartered
6-8 stalks celery, cut into 2-inch pieces
1/2 bunch thyme
3 bulbs garlic, halved, divided
Olive oil, as needed
Kosher salt, to taste
Freshly ground black pepper, to taste
Few sprigs fresh sage leaves
Few sprigs rosemary
2 fresh or dry bay leaves, divided
1/2 lemon
4-6 tablespoons unsalted butter, softened, to taste
This recipe was the inspiration for the roast chicken seen in With Love, Meghan.

Pre-glued book block
Endpaper
Utility knife
Ruler
Bone folder
Paintbrush (for applying glue)
Bookbinding glue
Optional: ribbon
Book mull
Cutting mat
Pencil
Cardboard or bookboard (for cover)
Hinge spacer
Fabric spacer
Fabric (for cover)
Fabric cutter
Scissors
Weight/brick
Wooden board
This craft was the inspiration for the bookbinding craft in With Love, Meghan.

Cutting board
Knife
Baking sheet
Parchment paper
Mortar and pestle
For the croutons:
A few slices sourdough boule, cut or torn into large pieces
Olive oil
For the vinaigrette:
1 small shallot, minced
Fruit and seeds from 3 ripe passion fruit
Juice of 1 regular or Meyer lemon
Kosher salt, to taste
Splash of persimmon vinegar
1-2 cloves garlic, crushed
About 1/2 cup extra-virgin olive oil, plus more or less to taste
Honey, to taste
For the salad:
1/2 roast chicken, shredded, cold
5-6 cups fresh lettuce, cut irregularly
Fresh flat-leaf parsley, chopped
Dates, pitted and chopped into small bite-sized pieces
Toasted pine nuts, to taste
Parmesan cheese, broken into chunks with a knife, to taste
Optional: nasturtium flowers, to garnish
For the croutons:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Arrange the sourdough pieces on a baking sheet lined with parchment.
3. Drizzle with olive oil and toss to coat.
4. Spread evenly on the baking sheet.
5. Bake for 15-25 minutes shaking every 5 minutes or so until crispy and crunchy.
6. Remove from the oven and set aside.
For the vinaigrette:
1. Add the shallot and passion fruit into a mortar and pestle and grind.
2. Add in the lemon juice and salt and stir with a spoon.
3. Add a dash of persimmon vinegar followed by the two cloves garlic.
4. Gently whisk in the extra-virgin olive oil. Taste and add honey. Adjust as needed with more olive oil, salt, vinegar, or lemon juice as well as honey. Work in small amounts until it is just right. Set aside.
5. Let the cloves of garlic steep in the dressing until ready to dress the salad and then remove.
For the salad:
1. Start by dressing the chicken with a bit of the vinaigrette and a pinch of kosher salt. Toss to coat with hands.
2. Put 1/3 of the croutons in a serving bowl and drizzle with a bit of vinaigrette. Toss with hand to coat.
3. Add the lettuce, parsley, dates, pine nuts, and cheese along with the second 1/3 of the croutons. Drizzle with vinaigrette, season to taste with salt, and toss to coat.
4. Add the dressed chicken and toss again.
5. Top with the remaining parsley, dates, pine nuts, Parmesan, and croutons.
6. Garnish with nasturtium flowers if using, serve alongside any remaining vinaigrette.
7. Enjoy!
Yield: 3-4 servings
This recipe was the inspiration for the chicken and bread salad seen in With Love, Meghan.

Ice cream scoop
Champagne coupe
1 scoop sorbet (e.g., raspberry, lemon, or passion fruit)
3-4 ounces Champagne (or sparkling wine)
Optional garnishes: fresh berries, mint leaves, or edible flowers
Servings: 1 float
This recipe was the inspiration for the Champagne float seen in With Love, Meghan.


Fork or muddler
Lemon juicer or reamer
Knife
Cutting board
1/4 cup raspberries
1/2 cup freshly squeezed lemon juice plus lemon slices, for garnishing
2 tablespoons agave syrup plus more, to taste
Soda water
2 sprigs fresh basil
Yield: 2 glasses
This recipe was the inspiration for the raspberry lemonade mocktail seen in With Love, Meghan.

Mixing bowl
Whisk
Parchment-lined baking sheet
Ice cream scoop (small)
Double boiler set up (sauce pot and heat-proof bowl)
Whisk or fork, for melting chocolate
Spoon, if using
Measuring spoons
Measuring cups
1/4 cup aquafaba (chickpea liquid)
1 can coconut condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups desiccated coconut
1/2 cup dark chocolate (vegan), melted
1 tablespoon coconut oil
Optional: flower sprinkles, for garnishing
Place on a platter and serve. Enjoy!
Yield: 6-8 macaroons
This recipe was the inspiration for the coconut macaroons seen in With Love, Meghan.

1 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon brown or black mustard seeds
15 fresh or dried curry leaves
1 teaspoon grated fresh ginger
1/2 teaspoon minced hot Indian or Thai green chili
1/2 tablespoon ground CCF Masala (coriander, cumin, and fennel ground into a fine powder)
1 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon turmeric
1/8 teaspoon asafetida
3 cups cubes, peeled sweet potatoes (about 3 medium)
1 cup cauliflower florets (about 1/4 of medium head)
1/4 cup cashews
8 ounces French or regular green beans, cut into thirds
1 cup canned coconut milk, full fat
1/2 tablespoon cornstarch, potato starch, or tapioca starch
Chopped fresh cilantro leaves, for serving
Divide curry among bowls and top with fresh cilantro leaves.
Yield: 4 servings
This recipe was the inspiration for the sweet potato and green bean curry seen in With Love, Meghan.
Recipe courtesy of JoyFull by Radhi Devlukia

2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon raw organic sugar
1/2 tablespoon instant yeast
1 cup plain vegan yogurt (coconut yogurt, Harmless Harvest)
1 tablespoon avocado oil, plus more for kneading
Topping options: vegan butter, kalonji seeds (nigella seeds), fresh cilantro, chopped hot Indian green chilies, or Thai green chilies
Top the naan with any combination of butter, nigella seeds, cilantro, or chilies.
Yield: 12 7-inch naan
This recipe was the inspiration for the naan seen in With Love, Meghan.
Recipe courtesy of JoyFull by Radhi Devlukia.

1 to 2 black tea bags (optional)
1 teaspoon homemade Chai Masala
1 sprig fresh mint leaves
Optional: 1/4 teaspoon minced or grated fresh ginger
1 cup unsweetened vegan milk
1 teaspoon coconut sugar, plus more to taste
3 tablespoons ground ginger
2 tablespoons ground cardamom
1 tablespoon freshly ground black pepper
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoon ground nutmeg
This recipe was the inspiration for the masala chai seen in With Love, Meghan.
Recipe courtesy of JoyFull by Radhi Devlukia.

Double boiler (sauce pot and heat-proof bowl)
12-inch wooden soap mold with silicon/rubber liner
Bench scraper
Cutting board
Thermometer
Measuring cups and spoons
Spatulas or large spoons
Toothpicks
Oven mitts
Pot holders/trivets
Bench scraper or knife (for trimming set soap)
1 pound of melt-and-pour soap base per soap mold
2 tablespoons of olive oil
6-10 drops essential oils, options include:
Lavender
Eucalyptus
Tea tree
Peppermint
Lemongrass
Rosemary
Orange
2 tablespoons exfoliant of choice, options include:
Coffee grounds
Clay
Pumice
Oatmeal
2-3 tablespoons decorative items of choice, options include:
Lavender buds
Dried citrus peels
Dried citrus slices
Tea leaves
Cosmetic-grade dried flower varieties
This guide was the inspiration for the olive oil soap craft seen in With Love, Meghan.


Cold Press juicer
Measuring cups
1 whole English cucumber
1 bunch celery, chopped
1/2 head romaine lettuce, chopped
3 green apples (skin on), core removed
5 leaves lacinato kale, chopped
1 lime, peel and pith removed
1 orange, peel and pith removed
11/2 cups mint leaves
2 tablespoons fresh ginger
Servings: 5 cups
This recipe was the inspiration for the green juice seen in With Love, Meghan.

Mandolin
Kitchen towels
Dutch oven or heavy-bottomed pot
Candy thermometer
Mixing bowl
Tongs or spider
Paper towels
2-4 russet potatoes, skin on
1 teaspoon kosher salt or crushed flaky sea salt
1 teaspoon flaky sea salt
1 tablespoon white wine vinegar powder, held in a small tea strainer for even coating
1 quart avocado oil, for frying
Optional: 1 sprig rosemary, for garnishing
Optional: 4 sprigs thyme, for garnishing
This recipe was the inspiration for the salt and vinegar crisps seen in With Love, Meghan.

Parchment paper
8 ounces cultured butter with sea salt, room temperature
1 tablespoon fresh basil, chopped
1 tablespoon fresh marjoram, chopped
1 lemon, zested
2 bulbs roasted garlic, chopped, recipe follows
1/2 teaspoon black pepper

1 4-kilogram halibut — (110 grams per portion from the large filet)
Halibut brine (recipe below)
Halibut broth (recipe below)
Blanched vegetables and sea vegetables, divided (recipe below)
Nasturtium oil (recipe follows)
Littleneck and Manila clams (preparation recipe below)
Olive oil, as needed
Salt, to taste
Baby nasturtium leaves, for garnishing
Sea purslane, for garnishing
Dill tips, for garnishing
Fennel flowers, for garnishing
Bronze fennel fronds, for garnishing
Sea fennel fronds, for garnishing
Fennel pollen, to taste
Lemon zest, to taste
500 grams water
50 grams rock salt
Fresh thyme
Fresh garlic
Fresh rosemary
1 bay leaf
Halibut bones, broken down and rinsed, changing the water every 10 minutes for 1 hour
100 grams grapeseed oil
250 grams carrot, thinly sliced
250 grams celery sticks, thinly sliced
200 grams fennel, thinly sliced
200 grams leeks, thinly sliced
200 grams banana shallots, thinly sliced
250 grams button mushrooms, thinly sliced, divided
8 spring onions, thinly sliced, divided
4 garlic cloves, sliced
8 sprigs fresh thyme
2 sprigs fresh rosemary
375 grams white wine
500 grams chicken stock
500 grams water
Chervil
Parsley
Dill
Coriander seeds
White peppercorns
1 bay leaf
White wine vinegar
Lemon
Shellfish cooking liquid (from cooking littleneck and Manila clams)
Salt, to taste
2 young zucchinis
2 stalks celery, with the tougher ribs peeled
1 fennel head
1 daikon radish
1 bunch broccolini
1 head kohlrabi
1 Tokyo turnip
1/2 head romanesco
2 patty pan squashes
(feel free to swap out for other in-season vegetables!)
25 grams sea beans
25 grams sea purslane
500 grams Manila clams
500 grams littleneck clams
Halibut broth, enough to cover the bottom of the pan
200 grams nasturtiums
300 grams vegetable oil
10 grams sugar
10 grams salt
500 grams halibut broth from above
10 grams Chardonnay vinegar or white wine vinegar
1 tablespoon olive oil
Lemon
Parsley
Salt to taste
Yield: Serves 4
Recipe courtesy of Chef Clare Smyth.
This recipe was the inspiration for the poached halibut seen in With Love, Meghan.

Stand mixer with hook attachment
Digital scale
Mixing bowls
Whisk
Spatula
Bench scraper
Pastry brush
3 x 9-inch cast iron Dutch oven
Parchment paper collars
For the dough:
640 grams cake flour
64 grams superfine sugar
12 grams salt
12 grams powdered milk
4 grams Voatsiperifery pepper, ground
60 grams large beaten egg
252 grams water
12 grams instant fresh yeast (or 36 grams fresh yeast)
140 grams olive oil, plus more for greasing the pan
320 grams egg wash, for brushing
Fresh rosemary, chopped
Crushed flaky sea salt, to taste
For the egg wash:
4 eggs
80 grams milk
40 grams water
Recipe courtesy of Chef Clare Smyth.
This recipe was the inspiration for the Parker House rolls seen in With Love, Meghan.


Parchment
Baking sheet
Wooden spoon
Electric mixer
Large mixing bowl
Medium mixing bowl
Small cookie scoop (about 1/2 ounce)
Measuring spoons
Small spoons
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
Zest of 1/2 lemon
1 1/4 cups all-purpose flour
Pinch of salt
Raspberry preserves or preserve of choice
Optional: extra granulated sugar for coating
This recipe was the inspiration for the thumbprint cookies seen in With Love, Meghan.

Mixing bowl
Spoon or whisk
Silicone molds
Spray bottle
Measuring cups
Silk sachets (optional)
1 cup baking soda
1-5 drops essential oil (e.g., lavender, eucalyptus, tea tree, peppermint, lemongrass, rosemary, orange)
Optional: 1 tablespoon citric acid
Optional: dried flowers, dehydrated citrus, fresh or dried herbs
Water
Once dried, remove your shower soothers from the molds. Store them in an airtight container until you’re ready to use them. If you added any dried flowers, dehydrated citrus, or herbs, and are worried about them going down the drain, simply put each individual steamer in a silk sachet.
This guide was the inspiration for the shower soothers craft seen in With Love, Meghan.


Kitchen shears
Kitchen towels, for spines
Cutting board
Platter
Crushed ice
Whole Santa Barbara sea urchin
Salt water, for rinsing
Limes, both their juice and zest, to taste
Extra virgin olive oil, to taste
Flaky sea salt, to taste
Crushed ice, to serve
This recipe was the inspiration for the uni dish seen in With Love, Meghan.

Cutting board
Knife
Platter
Baguette slices, toasted (roughly 1/2- to 1-inch thick)
Tomatoes, seeded and chopped
Flaky sea salt, to taste
Extra-virgin olive oil, to taste
Tinned Boquerones fillets
Freshly cracked black pepper, to taste
Flat leaf parsley leaves, to garnish
This recipe was the inspiration for the tapas seen in With Love, Meghan.

Cutting board
Knife
Platter
Baguette slices, toasted (roughly 1/2-to 1-inch thick)
Jarred Piquillo peppers, cut to fit the size of the baguette slices
Blue cheese of choice, crumbled, amount to taste
Extra-virgin olive oil, to taste
Optional: Flaky sea salt, to taste
This recipe was the inspiration for the tapas seen in With Love, Meghan.

Cutting board
Knife
Baking sheet
Stock pot
Ladle
Fine mesh sieve, for straining stock
Grater
Small saucepan
Wooden spoon
Paella pan
For the fish stock:
2 pounds of lobster heads
Bones of 1 whole red snapper, including the head, washed well (you can also use the whole fish if desired)
4 fresh flat-leaf parsley sprigs
1 Spanish onion, peeled and halved
1 leek, halved and well washed, outer leaves removed
3 tablespoons Spanish extra-virgin olive oil
1 cup dry white wine
For the sofrito:
2 large ripe plum tomatoes
6 tablespoons Spanish extra-virgin olive oil
1 small Spanish onion, finely chopped
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pimenton (Spanish sweet paprika)
1 bay leaf
1 small Maine lobster (1 to 1 1/2 pound)
2 tablespoons Spanish extra-virgin olive oil
6 ounces fresh squid, cut into small pieces
1 garlic clove, finely chopped
Pinch of Spanish saffron threads
1 tablespoon kosher salt, plus more to taste
1 cup Spanish Bomba or Calasparra rice
Set the paella aside for 3 minutes, then serve immediately.
Yield: Serves 4
Recipe courtesy of José Andrés.
This recipe was the inspiration for the paella dish seen in With Love, Meghan.












































































































