Watts On the Grill

First stop on Chef Spencer's Spanish flavour tour? Habanero Char-Grilled Octopus - warmed up with punchy chilies and balanced with a sweet and tangy sherry vinaigrette. Next, Spencer stuffs whole sea bass with citrus and herbs, gives it the grill treatment and then tops it with olive oil blistered cherry tomatoes. The rotisserie does the heavy lifting for Mr. Watts' whole roast chicken - spiked with bright Spanish flavours like Spanish chilies and smoked paprika, slow cooked and served extra juicy. Finally, Spencer prepares a classic Spanish recipe: Paella. Loaded saffron rice, piled high with chorizo, veggies, and shellfish. Of course, Spencer's Paella is made in the Spanish tradition outside, over the fire, on a beautiful sunny day!