Paella is rightfully named Spain's national dish. It is named for the circular short-sided pan in which it is cooked. The Paella or pan comes in many sizes from two servings to the giant 12 servings. It can also be cooked in an iron skillet, Pyrex or Corning Ware baking dishes. Paella has many variations. In Madrid, it will contain vegetables, chicken or rabbit with rice and saffron. In Valencia it will contain Fava Beans and small grilled land snails, called Caracoles. In small villages, it will be little more that baked rice and saffron with small bits of chicken. Towards the coast, it will be heavily laden with shrimp, lobster and mussels or clams. This is my variation and, hopefully, simplified for home use.

Preparation time: 20 minutes
Cooking time: 30 minutes

• 1 cut up chicken
• lemon pepper
• garlic salt
• two cloves garlic
• 1 large tomato (peeled, seeded, and chopped)
• 1 large sweet red pepper (cut into thin slices)
• 1 large onion (chopped)
• 6-8 medium shrimp (cleaned with tails on)
• 4-6 clams or mussels
• 1 1/2 cups of rice
• 3 cups chicken stock
• 6-8 thin slices of Spanish chorizo (substitute pepperoni)
• 1/4 teaspoon saffron
• 2 lemons (quartered)
• 1/3 cup olive oil
• OPTIONAL: 1/4 cup chopped ham
• OPTIONAL: 1/4 cup frozen peas
• OPTIONAL: sliced olives stuffed with pimento

Preheat oven to 400-450 degrees. Keep Chicken stock just below boiling in a small saucepan. Heat pan over medium heat with 1/3 cup Olive Oil. When hot add Chicken rubbed with Lemon Pepper and garlic salt. Brown well on all sides. (Chicken does not need to be cooked through) Remove from pan and set aside on paper towels to drain. If necessary, add more Olive oil to the empty pan. Sauté on medium heat, in same pan, garlic, onion, and peppers for one minute. Add ham, tomato and continue to sauté for two minutes. Add rice and saffron and continue to stir and sauté for one minute. Add chicken stock, shrimp, mussels and/or clams, pepperoni, peas, and bring to a boil. Bury the clams and or mussels deep into the bubbling broth. Place Chicken on top and place in oven for 30 minutes. Remove (discarding any unopened clams or mussels) and garnish with olives and lemon wedges. Cover for three minutes with a clean kitchen towel. Remove towel and serve.

*Dave Williams suggests Torres Black Label Grand Coronas or a good Spanish Rioja.

SANGRIA

Preparation Time: 5 minutes
Flavour will be greatly enhanced if allowed to refrigerate for 4 hours.

• 1 bottle of dry red wine *
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1 orange (sliced)
• 1 lemon (sliced)
• 1 hefty shot of a good brandy
• Sugar to taste

In a large Ice Tea Pitcher, combine all ingredients. Add sugar to taste (in Spain and Portugal, Sangria is served sweet, medium sweet or dry). Stir well to dissolve sugar. Let refrigerate for four hours or overnight, fill pitcher with cracked iced and serve. **

*Dave Williams suggests any inexpensive medium bodied, dry, red wine. For authenticity, try Torres Sangre de Toro.

** This can sneak up on you. Drink with caution and avoid high terraces.