Originally paella was a dish made in Valencia using chicken, rabbit, snails and three kinds of fresh beans. There is no right or wrong recipe, so the chef (in this case Eric) can be as creative as he wishes to be. We chose as our ingredients Bomba rice, chicken thighs, chorizo, shrimp, mussels, artichoke hearts, peas and white Spanish beans. Of course, it is important to drink wine while going through each step of the paella process. We had a nice Chateau de Flaugergues recommended by our friend Kat. Paella can be cooked on the stove top, in the oven or on a barbecue grill. In our case, we had the use of the wonderful Italian stove named "Francesco". The result was a melange of colors, textures, and aromatic spices to delight the taste buds!