Although paella comes from the region of Valencia, it has now
become the national dish of Spain.  The ingredients, other than the rice
vary greatly from region to region, including seafood, shellfish,
rabbit, pork, chicken, and game.
     We would never have believed this dish to be a picnic meal, as many
receipe books say, if we had not seen it ourselves on a couple of
occasions.  Imagine a hot summer day in the countryside of Old Castile:
wheat fields and pastures ripening under the intense sun, rolling
countryside broken by occasional rocky outcroppings, and occasional
stream-filled ravines.  We happened upon a well-known, but not formally
developed, picnic ground off a secondary highway outside Valladolid.  We
pulled off under the shade of the pine trees for a bit of shade to eat
ham and cheese sandwiches with our beer; and to let Robbie, age 4, run a
bit in the thick carpet of fallen pine needles.  We then watched in
amazement as family group after family group arrived and set up "siesta
time camp", lawn chairs and picnic baskets.  Then out came the cooler
chests and tidy grills, or neat campfires in the fire pits.  Then the
mamas and abuelas (grandmothers) started frying chicken, out in the
open!  Interesting, we thought, while watching the salads and liters of
wine come out.  The scent of pine needles on the fires and chicken
frying was heavenly enough, but then out came the longaniza sausages,
and even shrimp from the coolers.  Lastly the rice.  Paella!!, it dawned
on us.  While the kids played and the menfolk snored or listened to the
soccer game, the women took strolls through the woods.  Everyone
enjoying the day outdoors, and unhurriedly whiling away the time
required to produce the most superb meal of the summer, "paella al
carbon": rice permeated with the pinewood fire smoke and a little
crunchy burnt against the side of the paella pan.  What we would have
given to have been invited to share and eat with all the rest, and to
linger, not to have another 5 castles to visit that day!  But you can
bet we ordered paella at the restaurant that night, albeit a much
inferior one.

                    Paella Campestre  (Peasant Paella)

Ingredients:
	   2 cups chicken broth with 3 saffron threads
	   1 lb   chicken breast, cut into bite sized cubes
                  (or one chicken cut into 12 pieces "Spanish style")
	   3 Tbsp olive oil
	   1      onion, minced
	   1 med  tomato, peeled, seeded and chopped
	   1 cup  rice
	8-10 oz   shrimp
	   1 cup  peas
	   1      sprig parsley, chopped
	   6 oz   pepperoni, sliced (or aged chorizo)
	   2      cloves garlic
	 2-3 Tbsp chopped pimientos (homemade is best)
	   1 tsp  tumeric or 3 threads saffron
	   1 tsp  paprika 
	          salt and pepper to taste

     If using saffron, make an infusion with the saffron threads in the
chicken stock.  Heat the frying pan and add the oil.  Quickly saute the
chicken till golden on all sides, remove to a platter.  Add the onions,
garlic, tomato, and saute until tender.  Add the tumeric, and paprika,
cook slightly.  Add rice and saute briefly to coat well.  Pour on the
broth, s & p to taste.  Add the chicken, peas, shrimp, and stir to mix
well.  Sprinkle parsley on top.  Place sliced pepperoni in a decorative
design on top.  Cook over medium heat, uncovered, for 15-20 minutes,
until rice is done and liquid absorbed.  You can move the pan on the
burner, but do not stir.

The paella pan is usually quite large, at least 12 inches in diameter.