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A little history The original paella was considered a poor man's fare, and was usually made with a little bit of whatever was on hand. Today, it has become one of Spain’s most popular and best-loved dishes! During the centuries following the establishment of rice in Spain, the peasants of Valencia would use the paella pan to cook rice with readily available ingredients from the countryside: Tomatoes, Onions and Snails. On special occasions Rabbit or Duck might be included, and the better off could afford Chicken. Little by little this “Valencian rice” became more widely known and by the end of the nineteenth century “paella Valenciana” had established itself. Varieties of paella now have a home all over Spain, and each region contributes its own variation. It is best cooked outside over an open wood fire and this is how it is often done in homes in Spain, and at fiestas in the street. But for us amateurs, a gas paella ring is a safer bet. The traditional Paella Valenciana features Chicken, Duck or Pork, Rabbit and Snails. Popular variations on the classic preparation include Paella Andalucia - featuring Prawns, Mussels, Clams, Chicken or Rabbit, a little Pork and sometimes Sausage. Paella Marinera is another favourite found in the South of Spain, and is made, of course, with seafood. But most famous among Spanish visitors is "paella mixta" using chicken, fish and mussels and prawns. Cooking Everyone has a different method of cooking - this is mine. Make a stock by pre-cooking all the vegetables and meat (I use chicken, pork ribs and rabbit) and/or fish (firm fish like cod or haddock is best). Cook some red peppers in oil until brown, adding garlic half way through the cooking, then add chopped tomatoes and fava beans. Remove them and cook the meat or fish. If you are using both, cook them separately. Actually, I brown the meat fast, then boil it in a pan full of water for half an hour to make the stock. Add back everything and add stock so that the paella dish is about half full. Season it with salt, pepper, thyme (plus rosemary and bay leaves for meat dishes). After the stock has maximised its flavour, remove all the ingredients and set aside, then add a good pinch of saffron (first soak it in a little hot water) or a sachet of paella powder (or two for a big pan). Using short grained rice (Valenciana rice is of course best), pour it into the pan in line across the pan horizontally, and then vertically, to make a cross. The rice should just show white above the stock. Whatever the size of your paella, this will be the correct amount of rice. Push out the rice to spread it evenly in the pan and simmer it slowly for 10 minutes so that the rice picks up the flavour. Tip for fish stock: For Mixed, shellfish or fish paella, buy a bag of small clams (Tellinas) and cook them in a little water until they open. The juice they make adds an authentic flavour to all fishy paellas. Add back all the ingredients except soft fish, shell fish and prawns, and cook until the rice is soft. Do NOT stir the paella while it is cooking - important! Add hot water or more stock if the paella gets too dry, but be careful or the rice will be too wet. Let it cook until the rice starts sticking to the bottom of the pan, and making a little crust (scrape a little to have a look). A slightly brown crust at the bottom of the paella is considerded to be the best bit! Then add back the shell fish (decoratively) and prawns etc and let them warm. Remove from the heat and let it stand for a five minutes while you take a little wine!