Paella—Spain’s saffron-hued rice and seafood dish—comes in infinite, subtle variations. Restaurant co-owner Veronica Prida keeps the recipe light for nineties tastes, concentrating on seafood and chicken and omitting the usual sausage. She suggests preparing the rice and chicken ahead of time; the shrimp, mussels, clams, and scallops can be quick-cooked at the last minute and then served at their peak of freshness and flavor.
This savory version is not only quite handsome, with red bell peppers and green peas set against the golden rice, but also delicious.
Try this recipe for Babylon Grill’s Paella With Saffron Rice