Cooking Paella in Bratislava, Slovakia
I made Paella, and it's not bad. I used saffron from Tunisia, Slovak vegetable broth, and flavored it with red chili sauce from Rodrigues Island in Mauritius. The seafood was frozen, not fresh. I eschewed the chorizo and chicken. Not bad, but not perfect. I have enough to feed 10 people, and will be eating it myself for several days.