Even though I could easily call a pitcher of sangria tapas plate piled high with Manchego and Marcona almonds dinner, there’s nothing quite like finishing it all off with a gorgeous pot of paella.

I had always heard that paella takes an entire day to make, and in authentic fashion, it probably does. Traditionally, paella is also made outdoors, in a special paella pot, and with a special kind of rice. I think it paints a beautiful picture – making this dish outside over a fire with your family all afternoon – but realistically, it’s just not feasible for most of us. I used a Dutch oven – yes, inside my kitchen – and Arborio rice {the rice you use for risotto} and I thought it was perfection. This paella may not be authentic, but I guarantee you it’s doable and delicious.

Another interesting thing to know about paella is that the Spaniards did not make complicated versions at all. They typically chose to focus on one or two ingredients, in terms of vegetables and meats, and left it at that. It’s a totally American thing to throw everything into the pot. Who would have thought?

I went the American way because I simply couldn’t decide on one meat or type of vegetable, and I absolutely loved the result. You can feel free to adapt this recipe given what your preferences are – that’s what I did. Or simply use whatever veggies you have in your fridge. Daniel loves his peas, and I love my mushrooms, so I focused on those. This dish may not be a weeknight fix, but I can guarantee you it’s the perfect way to spend a Sunday afternoon.

Just don’t forget your sangria and tapas. You may even consider an afternoon siesta.

Paella with Shrimp, Chicken, and Chorizo

Adapted from The Dabble via Saveur Magazine

• 30 threads saffron, crushed (a scant 1⁄2 teaspoon)
• 1 pound boneless, skinless chicken thighs, cut into small pieces
• 10 large or 15 medium shrimp, peeled and deveined
• 3 ounces dry-cured Spanish chorizo, cut into small coins
• Kosher salt
• Fresh-ground black pepper
• 1⁄2 cup extra-virgin olive oil
• 1 tablespoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 4 dried chilis, crushed
• 3 cloves garlic, minced
• 3 dried bay leaves
• 3 medium tomatoes, minced
• 1 large onion, chopped
• 1/2 cup sliced button mushrooms
• 7 cups chicken broth
• 2 1⁄2 cups short-grain rice, preferably Valencia or bomba {I used Arborio}
• 8 ounces fresh or frozen peas
• 1/4  cup green olives, pitted and chopped (optional)
• 1 to 2 tablespoons dry white wine
• 4 scallions, chopped
• Fresh parsely, optional

*A note about the chilis:  You can find these in the spice section at your local grocery store. They come wrapped in cellophane, and they’re rather large. To crush them, I used my food processor. If you can’t find them or would rather go without, feel free.

Place the saffron and 1⁄4 cup hot water in a small bowl – let sit for 15 minutes. This will color and flavor the dish better.  Season the chicken and shrimp with salt and pepper. Heat oil in a large paella pan, large shallow skillet, or a Dutch oven {that’s what I used}  over medium heat. Add the chicken, shrimp, and chorizo. Cook, turning occasionally, until browned, about 7 minutes. Take the shrimp out early so that they do not overcook – just let them lightly brown on the outside.

Transfer the shrimp to a plate, leaving meats in the pan. Add the tomatoes, mushrooms, onions, chilis, paprika, turmeric, cumin, garlic, bay leaves,  and cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), wine, and broth, season with salt; bring to a boil over high heat. If you have time, reduce to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. Go enjoy another glass of sangria.

Sprinkle in rice, distribute evenly, add the peas, green olives.  Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce the heat to low, add reserved shrimp; cook, without stirring, until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more. Remove pan from the heat, cover and let sit for 5 minutes before serving. Try to fish out the bay leaves. Toss with the chopped scallions and parsley and serve.