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And, what an impressive choice of recipes exist for a pleasurable

paella: seafood, chicken, rabbit ... or a mixture of all three!

Perhaps you are non-meat eating ... well, just opt for one of the

several vegetarian paella recipes. Bit of a health fanatic?

Then substitute white rice for whole-grain rice or wild rice.

Got a large family and not much money to feed them on? Use

plenty of rice and imagination along with a tasty stock, plus

whatever you can find in the cupboard! I have certainly enjoyed

many paellas where there have been more bones/shells than meat/

seafood! And, very tasty they have been too, the richness of

the company more than compensating for any paucity in the

ingrediants.

So ... how do you go about making the perfect paella? First of

all, you need to choose your rice. The short-grained rice from

Valencia - where most Spanish rice originates - is fine for

making paellas. However, the "bomba" rice grown in the

neighboring region of Murcia, is the "king" of paella rice: again,

short-grained, it has the ability to absorb the stock whilst

remaining firm.

Another "must" is to use saffron ("azafr'n") to create the gentle,

yellow color for which this delectable dish is renowned. Yes, it

is possible to buy cheaper, artificial colorings but ... go for

the traditional - it will bestow a wonderful aroma and unique

flavor.

Many Spaniards swear a perfect paella can only be achieved when

using a tasty, home-made stock. Whatever you decide, allow at

least double the amount of liquid to rice. If, during cooking,

the dish becomes a little dry, just add a dash more water or

stock.

Another tip I have been told, on more than one occasion, is to

gently fry the rice for a few minutes before adding the stock,

ensuring that it is well-coated in oil. I think all Spaniards

would agree that, once cooked, it is best to leave your paella to

stand for a good five minutes before serving.

Perhaps the most important ingrediant for making that perfect

paella, is to use lashings and lashings of love whilst preparing

it - for surely, that is something we can all afford - and to

enjoy to the full the marvellous company of those who will share

it with you.

I shall now have to choose a paella recipe to offer you as an

example! I think I will opt for a seafood paella, typical of the

region of Valencia, where I live. The ingrediants are for a

hearty four servings. If you are not a hefty eater, or on a diet,

then reduce the amount of rice/stock slightly.

Paella Valenciana - Paella From Valencia

Ingrediants:

- 4 cups rice.

- 8 cups fish stock.

- 8 king-sized prawns/langoustines.

- 8 mussels.

- 200 gr shrimps.

- 200 gr peas (fresh or frozen).

- 2 tomatoes, skinned and chopped.

- 2 cloves garlic, thinly sliced.

- 3 strands saffron, crumbled.

- Olive oil for frying.

Method:

1. Saut? garlic in a paella-type pan.

2. Add tomatoes, peas, shrimps and saffron.

3. Cook for a few minutes.

4. Add rice and stock.

5. Simmer for approximately 20 minutes.

6. Decorate with prawns and mussels.

7. Cover paella with a lid.

8. Poach the seafood for a few minutes.

9. Decorate paella with lemon quarters.

10. Enjoy!

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