Paella originated on the east coast of Spain in the Valencia region. Originally cooked over an open fire in the fields, it is a dish that combines short grained white rice, meat, beans and spices. What distinguishes paella from other rice dishes is the addition of saffron, which provides the unique flavor and color. Make paella for a small or large gathering...hope for leftovers!

Paella Valenciana

4 T olive oil
1/2 c pork butt, diced
1/2 c chicken, diced
1 t garlic, diced
1 t paprika
3 oz tomato puree
1 1/4 c Spanish rice, arborio rice can be substituted
2 threads saffron
1/8 c snap peas, or frozen peas
4 c chicken stock
1 sprig rosemary
1 t salt

1. Preheat oven to 450F.
2. In paella pan heat oil, searing the pork & chicken until golden brown.
3. Add garlic, paprika and tomato puree.
4. Stirring, add the rice, saffron, peas and stock.
5. Continue cooking until the rice begins to rise.
6. Add rosemary and salt, bring to a boil.
7. Place in the oven for 18 minutes.
8. Before serving, rest for at least 3 minutes to allow the rice to absorb the liquid completely. Serves four.

Recipe from Paella Cookbook created by the chefs at
Cafe Ba-Ba-Reeba.

Paella pans come in all sizes. See www.yayaimports.com