Today's menu is: Paella
Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. The Spanish food historian Lourdes March notes that the dish "symbolizes the the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries."
The three best known types of paella are Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green vegetables, meat (chicken and rabbit), land snails, beans and seasoning such as saffron, rosemary and occasionally lemon. Optional ingredients include artichoke, pepper and chicken liver. Seafood paella replaces meats with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.
White rice, chicken, rabbit, vegetables (Valencian Paella)
The paella picture above does NOT contain rabbit. We don't eat rabbit. That white thingy is shrimp.