Name: Mountain-Style Paella
Yield: Serves 8
Ingredients: 2 large red bell peppers, seeded; 1/4 cup olive oil; 1 3 1/2-pound chicken, cut into 8 pieces; 1 1/2 pounds breakfast pork sausage links, cut into 1-inch pieces; 1 pound mushrooms, thinly sliced; 3 pounds tomatoes (about 7 cups), chopped; 2 tablespoons minced garlic; 1 pound green beans, trimmed, cut into 1-inch lengths; 1/2 cup almonds, finely ground; 1 1/2 tablespoons chopped fresh rosemary; 1 1/2 tablespoons chopped fresh sage; 2 teaspoons salt; 2 teaspoons ground black pepper; 1/2 teaspoon saffron threads, crushed; 1/4 teaspoon dried crushed red pepper; 2 cups arborio rice or short-grain white rice; 6 cups (or more) hot canned low-salt chicken broth; Lemon wedges

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for rabbit.
This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.