Soak the ñora pepper in a bowl of water for 15–20 minutes. Once it’s plump, open it, remove the seeds, and scrape out the flesh with the tip of a knife. Set aside the flesh and discard the skin and seeds.

Peel the garlic, cut in half, and sauté in olive oil with the chicken pieces over medium heat (heat level 4 out of 10) until browned but not dry.

Add the diced red and green bell peppers.

Once the peppers are softened, add the tomato sauce and the ñora pepper flesh. Stir to combine.

Add the peas, mussels, and shrimp so they release their flavor.

Pour in the fish stock. Use twice as much stock as rice (important). If the liquid absorbs too quickly, add a little more (every rice is different).

Increase heat to medium-high (heat level 6.5 out of 10) to bring to a boil.

When it starts boiling, add the rice and 1/4 of the paella seasoning packet. Stir to distribute evenly. Alternatively, you can add the rice first and sauté before adding the stock, as you prefer.

Cooking times may vary depending on your water and stove, so taste the rice halfway through. Add a bit more stock if it evaporates too quickly. This timing works well for me: 6 minutes at medium-high (6.5/10), 9 minutes at medium-low (4/10), then 3 minutes at medium-high (6.5/10).

Even with Brussels sprouts...

With chicken and artichokes.

Cooked over an open flame...

Mother’s Day (grandmother)

So delicious!