Paella

There's not much better than a great paella. The right paella recipe is a combination of absolute essentials and then pretty much whatever you want. The base requires the right rice, broth, saffron, chorizo, oil and salt. My standard additions include chicken thighs and shrimp, with peas to add a little extra color, plus whatever I have or can find that would be a good fit. To get the right texture you must avoid stirring once you've added the broth. I like to make it outide on the grill using a jelly roll pan (one that you don't mind discoloring a little). You can buy a special paella pan, which is like a slightly deeper round cookie sheet with dimples on the bottom. I've had fine results with just a standard jelly roll pan. Don't forget to squeeze the lemon on as you eat it.

Adapted from Zingerman's Guide to Good Eating.

The essentials:
1 1/2 C paella rice
6+ cups of chicken broth (or fish)
1/2 tsp. saffron
4 oz chorizo (the spanish, cured version), cut into 1/8 inch coins.
4 Tbs. olive oil
2 Tbs. coarse sea salt
4 Tbs. chopped parsley
Lemon wedges

The regulars:
6 chicken thighs, with skin, about 1 lb.
1/2 lb. or more shrimp
1/2 cup fresh or frozen peas

Other options:
1/4 C. Roasted red peppers
1/4 lb. clams
1/4 lb. mussels
Any kind of seafood

• 30 minutes in advance, add the saffron to 1/4 cup boiling water.
  
• Get everything read and take it out to the grill. Heat the broth to a simmer with the safron and safron liqiud.
  
• Heat the jelly roll pan over high heat on the grill. Add the olive oil and let it heat for a minutes, stirring to coat the pan.
• Add the shrimp and cook, flipping once, until just pink (~4 minutes). Remove and set aside.
• Add the chicken thighs, skin side down and cook several minutes.
• Add the chorizo and salt, cook for several minutes,stirring to distribute oils.
• Flip the chicken to the non-skin side, coating in oil and move to one corner to advoid getting rice on top.
• Add the rice to the pan, stirring to coat in oil. Cook the rice in the chorizo and oil for several minutes, stirring. Spread the rice evenly over the bottom of the pan.
• Add most of the broth (4 to 5 cups), spreading evenly around the pan. Even the rice out into an even layer again.
• 8 minutes into cooking, add the shellfish and peppers if using, arranging around the top. Do not stir the rice.
  
• Allow to cook, without stirring, for 15 to 20 minutes. The time will depend on the rice. Sample a bite at about 12 mintes to test the texture and salt. Taste every few minutes. Add more salt if needed. Continue to cook until the texture is right. Add more broth if it has dried, being careful not to end with too much. Ideally, it wil finish with little or any broth left, so that the bottom develops a slight crispyness.
• At the 12 minute mark, add the shrimp again and the peas.
• When the rice is done, remove from heat. Sprinkle with parsey.
• Serve with a lemon wedge on the side.