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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