April Crocus flowers can bring sunshine brightness to your signature dishes. Did you know that saffron is derived from these beautiful flowers? Saffron flavors fish, chicken and rice well. A classic favorite is Paella. Originating in Spain, this dish has many variations that can be found from The Royal Edinburgh Military Tattoo festivities in Edinburgh, Scotland to variations in Dubai, UAE where saffron and seafood are plentiful.
Paella
1. Clean 1 ½ cups of Chicken Tenders by removing the sinew.

2. Sauté the Chicken Tenders in ½ stick of butter with 3 crushed garlic cloves, diced shallots, 1/2 cup of diced carrots and 2 slices of bacon in a Paella pan. Add a touch of olive oil as needed. When the chicken and bacon are cooked, add 1/4 cup of Portuguese port wine.

3. Clean the Mussels, Calamari and Shell-on Shrimp. Add to the Paella pan.

4. Add 4 chopped Roma tomatoes and 1 cup of artichoke hearts to the Paella pan.

5. Add 1 ½ cups Mahatma Rice and stir in ½ teaspoon of Saffron

6. Add 3 cups Chicken Stock & drizzle with a touch more Port

7. Top with Bay Leaves, chopped Basil, Paprika, Salt & Pepper

8. Cover and slow cook. Refrain from opening the lid for 45 minutes unless you think the dish is overheating. Remove any unopened shellfish shells before serving. Add ½ cup of frozen peas.