Chicken-and-Seafood Paella
“A realpaellais infused with smoky flavor, which is why traditional Spanish cooks almost always make the dish outside over a large fire,” Seamus Mullen says. This recipe requires a 17-inch paella pan, which is available online attienda.com.
June 2012
Gallery
Credit: © John Kernick
Recipe Summary
Ingredients
Directions
Make Ahead
The garlic mayonnaise can be refrigerated overnight.
Notes
Dried ñora chile peppers and Bomba and Calasparra rice are available at specialty stores or online attienda.com.
Suggested Pairing
Spain’s Albariño has a vibrant minerality that’s reminiscent of the sea, making it an easy match for this paella’s delicately briny shellfish.