Diana Palazón
My five favourites
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For carrying out this article Diana Palazón and Consum are donating € 500 in food to the Cepaim Association, which fights poverty and social exclusion, to be distributed among the underprivileged.
With more than 18 years’ career behind her, Diana Palazón has taken part in some of the most successful television series of our country. She left her natal Elche to venture into the world of acting, a vocation she has had from childhood. 'Al salir de clase' saw her grow as an actress and undoubtedly her role in 'Hospital Central' is one of her most remembered roles, as she played the doctor Llanos for 5 years. Now, centred more on theatre, she lives her profession as a great passion.
Here are her five favourites:
VEGETABLE STOCK
Homemade or in a carton.
I love having warm soup at night, it relaxes me and prepares me for sleep.
Or to cook couscous, barley, millet. I put half water and half vegetable stock and the flavour is superb. I never understood why Mafalda didn’t like soup because I love it.
Essential in my food cupboard from September to May.
0% ADDED SUGAR TOMATO SAUCE
Because I love the taste of tomato sauce without additives or sweeteners.
The simpler, the better.
Essential for two dishes we make almost every week, because at home arroz a la cubana and macaroni are absolute favourites. I also use it to put it with provolone in the oven, and it’s to die for.
BROCCOLI
I adore all vegetables. They are the base of my diet along with cereals. We eat them every day, at every meal.
This is quite normal because I haven’t eaten meat for 20 years, so I’m an expert in cooking them in all ways. I love the texture of steamed broccoli. I make it with potato and onion, all steamed, and I season it with sesame oil and a little salt.
An authentic delight for my palate. And for the eyes. I always tell my son: look, we’re eating flowers...
RICE
This is my favourite cereal. I could eat it every day and I wouldn’t tire of it. White, basmati, wholegrain. ALL OF THEM. I’m also Valencian, so it comes with the land.
A nice arroz con costra from Elche, fish caldoso, wok-fried with coconut and lime, curried with vegetables, a la cubana (of course), in salads, to stuff courgettes, with dried fruit, to make vegetarian hamburgers. Is there anything more versatile than rice?
MARINATED MUSSELS
They are never missing from my fridge. It is a family tradition to have a Sunday aperitif with mussels and crisps.
The family would get together around a table full of snacks, but mussels were never missing. I always eat them on special occasions, nice and cool.
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