"Rice in the Italian style ." Rice with fresh sausage, chicken livers, white wine and grated cheese, but containing no saffron.
"Rice in the style of the Levant." Rice with shellfish, onions, artichokes, peas, tomatoes and saffron.
"Rice in the style of Málaga." Rice cooked slowly with a sofrito made with local products such as prawns and clams, green peas, asparagus and flavoured with saffron and paprika.
"Rice in the style of the fisherman." A dish from Valencia of rice with prawns, fish and other seafood.
"Rice in the style of Mexico." May be coloured red with achiote or yellow with saffron and dotted with peas, or perhaps more elaborately cooked in a tomato broth with peas, onions and carrots.
"Rice in the style of Milan." Rice with chorizo (a spicy sausage), ham, cheese and peas or a Milanese style risotto with saffron.
"Rice in the style of Seville." Rice with sofrito, fish stock, squid, clams, crabs, and hard boiled eggs, maybe ham, roasted peppers and fried slices of chorizo. Esssntially whatever is good and readily available.
"Rice in the style of Zamora." Rice cooked with onion, chillies, red pepper, pig's trotter, ears or snout, some Serrano ham and bacon, papika and bay leaf 'Rice in the style of Zamora." Essentially this is rice which is cooked with various parts of the pig, including any of trotters, snout or ears, usually with some added Serrano ham, bacon and which may be flavoured with chilles, red peppers, paprika and bay leaves or oregano or other aromatic herbs.
