Spanish Paella with Chicken and Shrimp

"I am feeling quite pleased with myself as I’ve read that paella is one of the top most difficult dishes to make at home. First, you think you need a special pan. But I've made it in the biggest frying pan I’ve got, all of 25cm, and it went swimmingly. True, it’s not a party dish amount unless there’s four of you and really not very hungry. Second, what to throw into it? Pure form paella valenciana has rabbit or chicken in it OR the seafood mix – plus green beans, white beans, no onions. So guess what – the one below isn’t pure form. And the last but not least difficult: say it properly. pah/EH/yah. Never, ever pie-ella or you’ll be laughed all the way out of Barcelona."

Preparation Time10 min

Cooking Time40 min