After finding a vial of rare Iranian saffron lurking in the back of one of my cupboards last week, I started having a serious paella craving. It’s one of my favorite rice dishes, and it’s not difficult to make if you can remember a few key points. I ended up making this with what I had in the fridge, but feel free to substitute the proteins and aromatics with what you have sitting around at home. Hit the link to head over to PBS Food my full post and recipe.
Clam and Chicken Paella
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