Paella (“Pa•ā’•ya”).  Let’s all say it.  Now, let’s picture a lovely, warmish afternoon, the sun is shining through the olive trees, as you sip a robust Tempranillo and watch the coals turn white…it’s almost time to put the paella pan on the fire…it’s going to be a lovely afternoon, indeed.  I think most people, if they haven’t had the great good fortune to enjoy a paella, have at the very least, heard of paella.  Paella, the rice dish, that is so synonymous with Valencia, has evolved from a peasant dish, relying on leftovers, to the more planned-out, shopped-for versions we enjoy today.  When I hear people talking about “authentic” paella, The Goddess sort of flips her crown.  “Authentic” is so very subjective and what does it really mean?  I think it usually means “that’s how my mother/grandmother/whomever prepared meals cooked, in this case, paella.  But, I digress, yet again.  You know how The Goddess mentions “flexibility” in reference to ingredients, method, etc?  Well, this may be one of the most flexible dishes in the world.  There are versions from vegetarian to seafood to all land-animals to game and mixed ingredient paellas.  But, no matter which kind you choose to prepare, it’s all about the rice.  Rice is the key to a great paella.  And there are options…flexibility, right?

Spain has a long history with rice, dating back to the arrival of the Moors in the early part of the 8th century, bringing with them rice and the knowledge of irrigation systems, making rice production possible.  In case you were wondering, the Spanish word for rice, “arroz” comes from the Arabic word ar-ruzz.  Bomba rice (also know as Valencia rice), or Calasparra or the lesser known and available Senia and Bahia (these are both Japanese varieties) rices, are all short-grained, almost round varieties, that absorb liquid like crazy, thus making them perfect for paella.  They absorb almost three times as much liquid, whereas regular rice only absorbs twice as much.  So, these are the prime rices to choose for a great paella.  However, they are a bit more difficult to find, though that’s getting better.  You can purchase them on-line here and here, as well as at any well-stocked specialty food store.  However, there is another option.  The Calrose™ variety is also a short grain rice with good absorption.  It’s been around since the late 1940’s and is generally easy to find in most supermarkets.

Now, about our paella.  We’re not using a typical paella pan, because not everyone has that.  No.  We’re using a cast iron skillet.  And since The Goddess doesn’t always have access to a grill, this is going to be done on top of the stove.  And “Horrors!!!”, it can even be an electric stove.  Because, sometimes life isn’t perfect, but you still want a nice paella.  This paella isn’t the “kitchen sink-type” which is good, but can sometimes be a bit “busy”, flavor-wise.  Today, our paella features chorizo and chicken thighs.  But, feel free to add shrimp and mussels, in the last 5 minutes of cooking.