If you 're familiar with Paella ,you know it is typically a blend of seafood, chicken, sausage, white rice and safron. But I, for one, am not a big fan of Mussels or Oysters, nor greasy Sausage & White Rice . So in the spirit of Spain & The Mediterranean , I've blended together Paella's most sacred "Safron" ( Crocus Sativa ) - being harvested now (Oct) in Spain & Greece with Spanish Green Olives & Pimentos, Fire Roasted Red Peppers, Capers, Extra Virgin Olive Oil, Garlic, Onions, Hearts of Palm and Artichokes plus the Exotic Queen of Mushrooms -Her Lady "Shitake" whom I've married to the Exalted King of Rices-" Bhutan" ( Burgandy colored with a rich aromatic flavor, & slighly chewy). With just a touch of Spanish sea salt ,herbs and spices, cooked to perfection you'll have your guests begging for more. Optional to add asparagus and/or Jumbo Shrimp if desired. - micki barzilay

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