One of the first things I think of when it comes to Spanish food is tapas, and that’s in a virtual tie with my other first thought which is of the beloved Spanish dish, paella. The most distinctive ingredient in paella is saffron, a brick-orange red spice from the threads of a Crocus flower. Saffron is essential as it provides an earthy flavor and that distinctive crimson color that defines a paella. Paella is a culinary tradition in Spain, so embedded into the fabric of the country that it effectively symbolizes Spanish food culture.

Common ingredients in a paella will include sausage, poultry, seafood, rice, and saffron. Our paella has a little bit of everything, chicken thighs, chorizo, and mussels; then there’s onion, tomatoes, peas, and arborio rice. Already the dish is off to a great start! All of this is cooked together in a large skillet, building layer upon layer of flavor.

Toasted rice is another colorful flavor component in a paella. The key to a good paella is to not touch it after the rice is added. We want a beautiful crust to form at the bottom of the pan; the deep golden color (and crunchy texture) will only enhance the crimson hue of the saffron-stained rice. I think the crunchy rice is probably my favorite part of a paella.

If you’ve at all felt intimidated by a dish like this, I encourage a spirit of adventure because the “risk” is definitely worth the reward. A beautiful paella takes about an hour from start to finish and isn’t by any means complicated to make. Aromatic and savory, Paella Mixta is truly a stunningly delicious meal.

Paella Mixta is from the Spanish Tapas Table menu at Table for 12. It is served with a Shaved Brussels Sprout Salad, Patatas Bravas with Aioli, Grilled Shishito Peppers, and a Spanish Almond Cake.