Lined up on Gabriela's table were bowls of
saffron, cinnamon, cloves, paprika, salt, black pepper, bay leaves, and fresh garlic, all of which soon found their
way into brightly
colored, subtly spiced dishes from Extremadura in the western part of Spain, the Basque country in the north, and Valencia on the Mediterranean coast.
Place the chicken, eggs, and the rice in such a
way that the yellow of the eggs, the
saffron colored rice, the nuts, and the chicken make a colorful display.