One of the best ways to experience and learn about other cultures is through their food.  If you are not able to go to the place you want to go right now, why not make the place come to you by cooking their food?  It can be a lot of fun to have a themed dinner night.  I have wanted to explore Spain a bit more, and when I think of Spain I think of paella.  Paella is a dish that is a party in itself.  Paella is a rice dish which contains varying degrees of seafood, meats, and vegetables depending upon the local tastes. Paella is best known in the Valencia region of Spain.  The dish is said to have originated with the Moors and has evolved over time.  Some paella use more Middle Eastern spices like turmeric and most traditional paella contain saffron.  While the dish may have started as an appetizer, it is often now served as a main course.  For basic paella, you can start by cooking pieces of chicken in olive oil and then add in some chorizo or even andouille sausage. Once those are cooked, remove the chicken and sausage from the olive oil and then you begin by making what is called a sofrito.  There are many different variations of sofrito, however the basic version consists of olive oil, onion, garlic, and tomato.  Add the onion and garlic to the olive oil that you cooked the chicken in and sauté until soft and beginning to brown.  Add a 14oz can of crushed tomatoes and cook down until you have a nice flavored sauce.  Be sure to season with salt and pepper at this point and you have your sofrito.  Next add in a cup of short or medium grain rice.  In Spain they use either Bomba or Calasparra rice but those can be hard to find here, just be sure not to use long grain.  Coat the rice evenly with the sofrito and add in a large pinch of saffron.  Add about 3 cups of water and simmer for 10 minutes until the rice has absorbed some of the liquid.  Finally, add back in your chicken, sausage, and some peeled shrimp covering all in the sauce and rice.  Let everything simmer for about another 15 minutes until the rice is al dente.  Paella is not a risotto and should not be stirred like one. Traditional paella in Spain is cooked until the rice on the bottom of the pan is lightly toasted.  This adds additional flavor and texture to the paella.  Add some peas and cook for an additional 5 minutes. Garnish the dish with parsley and lemon wedges.  Compliment with a nice Spanish wine and put on some Spanish music.  You and your taste buds will then dance the night away!