Brendan Collins is executive chef of Birch, Larry’s, and the Corner Door in Los Angeles and just published a spectacular volume of so-called “dude food” that’s so much more than burgers, bacon and beer. Prepare for large volumes of meat, simple and delicious vegetable preparations and superb composed entrées, like this paella that subs out rice for quinoa (and doesn’t skimp on the shrimp!).

Each summer when I was growing up, the Collinses had our two weeks somewhere warm in mainland Europe to get sunburned and sleep late. One year, on a trip to the island of Majorca, my mum was adamant that we experience the local culture. I immediately took to Spanish food — it’s hard not to like crispy-fried patatas bravas, oozing croquetas, and Serrano ham, after all — but wasn’t so sure about the paella. Rice was still a novelty in 1980s Britain, and it wasn’t for me. Years later, when I moved to the States and discovered quinoa, I knew that it would make a perfect substitute. It might fly in the face of tradition, but I find quinoa easier to eat than rice and really dig how it absorbs all the dish’s delicious flavors while adding a pleasing crunch.

Reprinted with permission from Cooking, Blokes & Artichokes