Ah yes. I sometimes think we can make better paella in the US than in Spain.This is a great recipe. It really boils down to different tastes. There, they seem to use so much more olive oil. And increasingly, I am cutting down on salt. I like this recipe much more than the paella I had in what was reputed to be the best paella place in Valencia. Of course, they don't make Paella Valenciana in Valencia. I hope my memory hasn't failed me.

I use frozen vegetables, and it's absolutely fine. Love the contrast with the raisins and pine nuts. I have successfully served this with Marcella Hazan's Pork braised in milk, to produce a themed Argentinian meal.

The ubiquitous Spanish Tortilla de patata. I learned all the little tricks to make this from a very good Spanish cook in Valencia, Spain. She did, however, roll cut her potatoes (like the Chinese do). With that knowledge, I used the ingredients stated in this recipe. My Spanish demo made all the difference in the world. I know that my tortilla de patata definitely passes muster!