Brown Rice Paella
Why This Recipe Works
The key to our paella recipe was finding equipment and ingredients that stayed true to the dish’s heritage. First, we substituted a Dutch oven for a single-purpose paella pan. Then we pared down our ingredients, dismissing lobster (too much work), diced pork (sausage would be enough), fish (flakes too easily), and rabbit and snails (too unconventional). For our streamlined paella recipe, we were left with chorizo, chicken (boneless, skinless thighs), shrimp, and mussels (favored over scallops, clams, and calamari). When we focused on the rice, we liked long-grain brown rice.