Just so you don’t think I have been goofing off, I have been working on paella. What is paella? Basically, it is a traditional Spanish or Basque – northern Spain – dish. Rice based with a variety of vegetables – sweet peppers, carrots, broccoli, onions and lots of seafood of various kinds – clams, shrimp, mussels and fish.

Paella is a traditional Spanish dish that originated in the Valencia region. It is typically made with saffron, olive oil, garlic, onion, and tomatoes, and typically includes some combination of meats, seafood, and vegetables. The dish is traditionally cooked in a large, shallow pan called a paellera, and is often served as the main course of a meal. Paella is considered to be a symbol of Spanish culture and is enjoyed by people all over the world.

(ChatGP)

paella, in Spanish cuisine, a dish of saffron-flavoured rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

To prepare paella, pieces of meats such as chicken, pork, or rabbit and seafood such as clams, shrimps, mussels, crayfish, and squid are sauteed in olive oil with onions, garlic, and herbs and removed from the pan. Rice, tomatoes, saffron, and stock are simmered together, the meats and seafood mixed in, and the dish is garnished with peas, pimientos, and other vegetables. Traditional paellas are made out of doors over a wood fire.

(Britannica)

The photo above is a paella that two friends of mine and I made for 38 people who where competitors in a Pointer Dog Competition near Jordan Valley, Oregon and on the high desert. (Photo below) When I get the recipe completed, I will post it on this blog. It is involved, but not difficult.