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Heat a 12-inch, flat-bottomed pan (it should be more than 2 inches deep) over medium-high heat. Add the olive oil, red bell pepper, and chili; saute until browned. Season with salt, and remove bell peppers. 2. Place the chicken in the pan, skin side down, then brown on all sides, about 10 minutes. Add and brown the chorizo. Add the onion and garlic; cook until translucent. 3. Add the tomatoes and cook until syrupy, about 10 minutes. Add the chicken stock; bring to a boil. 4. Crush the saffron threads and smoked paprika using a mortar and pestle, and stir into the sauce. 5. Add the clams. Remove them as they open, about 10 minutes. 6. Pour the rice into the pan in an even layer, moving the chicken so it settles to the bottom. Do not stir. (Use a short-to medium-grain white rice. Longer grains tend to burn, and brown rice will not work because it has to be covered to cook.) 7. Nestle the shrimp, fish, mussels, green beans, and chickpeas into the rice, and bring to a simmer. Don't pile above the handle rivets - an overcrowded pan means a mushy paella. 8. Turn the shrimp and fish over to cook thoroughly. Add the clams and bell peppers, plus the lemon wedges and parsley. 9. Allow the rice to cook, without stirring, until all the liquid is absorbed, about 30 minutes. If you need more liquid, add extra chicken stock. 10. Let stand for 5 minutes, then drizzle with olive oil and serve.
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
Adjustable stand — hold cookbook or tablet at eye level while cooking
Black, white, green, pink — visual and flavor complexity
Stand mixer for bread dough, pastry, meringues, butter churning