Chef Casey Bell of San Chez Tapas Bistro in Grand Rapids, Michigan shared this recipe with us. This trendy downtown spot serves a huge variety of authentic Spanish Tapas as well as Middle Eastern favorites from their sister property Mezze Café and Cabaret next door. Chef Casey recommends serving this plate with tomato bread for an authentic and traditional tapa. Click here for Cheri's full report on San Chez Tapas Bistro, Mezze Café and Cabaret, as well as more things to see, do and eat in and around Grand Rapids, Michigan.

Yield: 1 Paella in a 10 inch Round Carbon Steel Pan Serves 2 to 4 People (Nutritional Data Based on 4 Servings)

Heat the stock so that it is hot yet not boiling, reserve the stock keeping it warm.  Preheat the oven to 400°F.

Heat the olive oil in the paella pan on a medium to high flame. Add the onions, tomatoes, peas, and pimientos and sauté until the vegetables are tender. Add the garlic, spices, and parsley; mix evenly into the vegetables. Add in the main ingredients, your choice of meat, poultry, seafood, and/or vegetables; cook lightly. Add the rice and incorporate it evenly into the mixture. Add the reserved stock, a cup at a time, mixing it well with the rice and other ingredients; add salt to taste. Bring the stock to a boil, stirring and rotating the pan occasionally.

When the rice is no longer soupy but sufficient liquid remains to continue cooking (about 5 minutes) transfer to the oven and cook, uncovered, about 15 minutes. The rice should be al dente. Remove to a warm spot, cover with foil and let sit for 5-10 minutes to finish cooking.

To serve:
Juice the quarter lemon over the paella and mix it up with a pair of serving spoons.

* Use whatever stock best matches your main ingredients – seafood, vegetable or chicken.

Caring for your paella pan:
After use, rinse the pan and remove any scraps with a stiff brush. Wipe the pan clean lightly with soapy water and rinse again. Dry the pan thoroughly and apply a light layer of olive oil with a paper towel or brush; this will prevent the pan from rusting.

If you love cooking paella, we highly recommend the book Paella by Penelope Casas. This is an amazing source book full of tips, tricks, and a history of paella and its ingredients.