Paella for two

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Paella, with its long list of ingredients, can be a production. But does it have to be? Cooks Country, Cooks Country Recipes, Paella Recipe, America's Test Kitchen Recipes, Kitchen Recipe, America's Test Kitchen, Cooks Illustrated, Citrus Chicken, Americas Test Kitchen

Paella, with its long list of ingredients, can be a production. But does it have to be? This classic saffron-scented rice dish from Valencia, Spain, with its signature crispy bottom crust and a melange of proteins, often contains a laundry list of ingredients, requires special equipment (a traditional, shallow Paella pan), and is meant to serve a crowd. To make paella for two people, we found some shortcuts. First, we used a 12-inch nonstick skillet, which is wide enough yet shallow enough…

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