Saffron is a spice consisting of the dried stigmas of a fall blooming flower, Crocus sativus. This beautiful flower, ranging from a light pastel shade of lilac to a darker and more striped mauve, has three stigmas which are used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the world's most expensive spice by weight, was first cultivated in the vicinity of Greece. It has been in cultivation for at least 3000 years. This plant does not set seed; it is only propagated by the small bulb or corm that forms underground. Therefore the world-wide spread of this plant and its spice has been due to mankind. Pretty amazing, someone a very long time ago thought this was a nice addition to cooking. She shared it with others and these many centuries later the world is a tastier place to live. I guess one person can make a difference.

This first recipe is an adaptation of the second, which is the more traditional Spanish recipe. I am not a big seafood fan, so the chicken only version is just fine for me.

Remove the skin from the chicken breasts and simmer in a small amount of water till just cooked through. Cool enough to handle and remove from bone and cut into bite size pieces. In a large skillet heat the oil and add the onion, carrot and celery, sauté for 5 minutes. Stir in the broth rice, garlic, oregano and saffron. (If using the pimentos stir them in now.) Cover and simmer for 10 minutes. Add the chicken and peas, cover and cook till the broth has been absorbed completely.

Heat the oil in Dutch oven or Paella pan. Cook chicken until browned on all sides and set aside. Cook chorizo until brown, remove from pan and set aside. Sauté the onion and garlic until tender and add rice. Stir in broth, tomatoes, saffron, salt, pepper, chicken and chorizo. Bring to a boil, reduce heat, cover and simmer 20 minutes. Add shrimp, mussels and peas to rice mixture. Cover and simmer 10 to 12 minutes or until shrimp is pink and mussels are open. Serves 8