For this Sunday’s post, I made Spanish paella. Paella is from Valencia, Spain and is made of rice and leftovers. That is why it tends to use a variety of meats and seafoods. This was my first time making paella. The dish was quite hard. I cooked the paella on the grill because it dispersed heat better than the stovetop. It also required a special paella pan. An important ingredient in paella is saffron. It is grown in Iran and India. The saffron thread is actually the stigma of the saffron crocus. Saffron can only be harvested by hand two weeks each year. Each one must be handpicked from the flower, which accounts for the outrageous price. Fortunately, a little goes a long way. Since it is such a strong spice, it can be used in small amounts, but still produce lots of flavor.