Paella

Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.

This version may not be strictly traditional, but garlic, kielbasa, shrimp, clams, and saffron bring the flavors of paella together in a satisfying way.

This variation on paella uses Israeli couscous in place of rice.

The bold flavors of Spain's famous paella-sausage, seafood and saffron-meet the luscious, creamy texture of Italy's risotto in this beautiful rice dish. Pour a chilled dry white wine during dinner, and offer flan for dessert.

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for rabbit.
This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.

"I go to Spain frequently, and I've tried many kinds of paella there," says Bruce Cummings of Baltimore, Maryland. "Recently, though, I discovered an outstanding one right here in Baltimore, at Tio Pepe Restaurante."

Can be prepared in 45 minutes or less.

Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio.