This is a riff on a Paella Valenciana recipe I found in the New Spanish Table cookbook, altered a bit here and there, notably in the substitution of chorizo and chicken for snails and rabbit. I've since made it with a bag of frozen mixed veggies instead of the fresh green beans and limas, and I use Arborio rice because it's hard for me to find Bomba here. So, with the changes, it becomes Paella Manantiales Calientes (Paella Hot Springs) instead. This is a great cool-weather dish, perfect with a bottle of tempranillo and a good crusty bread and some Manchego! - Kayb

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