I combined a couple of recipes here — one of the Paella recipes in the (awesome) New Spanish Table cookbook, a paella recipe from Tyler Florence and I also used the meat I wanted to — chicken thighs, chorizo and shrimp, rather than the exact ones in either recipe. You could throw all manner of meat and seafood in here, but I stuck to those three.

This makes a ton of paella! A. Ton. Of. Paella. It would be great to make for a dinner party or of you want to make something for dinner, have lunch the next day, and then be able to freeze a couple more lunches.

You will need a huge skillet or an actual paella pan here. Do not underestimate the amount of room you need in your cooking vessel or you will cry into your overflowing pan of Spanish tastiness.

Aside from the . . . → Read More: Spanish Paella for a Crowd