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Spanish Paella Perfection

In eastern Spain’s Valencia region, paella (Pie-AY-a) is a saffron-infused rice dish with various meats, vegetables, and seafood cooked and served in a single pan.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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