The first time I had paella was when David and I toured Spain for our honeymoon. As a true fan of all things rice related, I instantly fell in love with this Spaniard signature dish. There seem to be countless variations of paella. A layer of rice is cooked in saffrons threads, tomatoes, and stock. Then, you decorate your paella with endless options of protein and vegatables. This is what I love most about paella. It is a blank canvas that wakes your culinary creativity. While many paella recipes call for yellow food coloring instead of the authentic saffron threads, I highly recommend using saffron. You can usually find this at the spice section of your local market. It is a bit on the expensive side, but every thread goes a long way. Saffrons are tiny little stems hand picked from a type of flower called crotus. It gives a distinct sweet, floral essense to your dish. David and I created the recipe below using what we have in our fridge and pantry. Try it and …