A paella. The aroma, saffron and rosemary

Valencian Paella. The Aroma. Saffron, snails or rosemary.
The saffron. See the book.                                   whatscookingamerica

- Origin.

- Cultivation.

- Uses in the kitchen. The Paella.

Mount Snails. See the book.                                                eatinggardensnails

 - Species .

- Purging and cleaning.

- Cooking.

- Placing in the Paella.

The Rosemary. See the book.                          gardening.about.com

     

- Description. 

- Habitat. 

- Properties. 

- Cooking in the Paella. 

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