Paella is a national Spanish dish of saffron-colored rice with olive oil. The name comes from the Latin word patella – “frying pan”. The beauty of paella recipes is that you can add almost any ingredient to it, from the simplest and most affordable to the very original and expensive. I offer you a simple but very tasty option! It’s great if you have a real caldera – a special cast iron pan with two handles and low edges. I use a Japanese equivalent – a cast-iron wok, I think you can use just a cast-iron pan with thick walls or a cauldron. The basis of paella is rice. In Spain, special varieties of rice are used to make paella, which are distinguished by friability. For example, bahia or senia, but you can easily find iberica or just steamed rice. Another invariable ingredient in paella is saffron. It is this spice, which is brought mainly from Iran or India, that gives paella an attractive yellowish color, original flavor and exquisite aroma. Quick and easy to prepare, and the result is wonderful, help yourself!