Paella

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.  Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Valencian paella consists of white rice, green vegetables, meat and seasoning. Seafood paella replaces with seafood  Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans.Other key ingredients include saffron and olive oil. Saffron is very expensive.  Some places it is as high as $6720.00 a pound.  It comes from the sativus of the saffron crocus flower. It is red in its uncooked stage and turns that characteristic beautiful yellow when cooked.

This paella had chicken scallops and shrimp in it and it was delicious.  This was a mixed paella. Mondays supper.  Delicious.