Sunday afternoons hold this extraordinary power to transport you straight into the heart of Spanish coastal cooking - th ...

Seafood, chicken and pork paella. Prep: 50 minutes. Cook: 1 hour Makes: 12 servings. This paella is adapted from Chicagoan Bob Moliski’s recipe prepared in a 17-inch paella pan.

Using whatever heat source you’ve chosen (a circular grill, a gas paella ring, or across two stove burners), heat the olive oil in an 18-inch paella pan over medium-high heat.

Cook the paella, with the grill lid closed, until most of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 20 minutes.

Organize your ingredients: Although paella isn't a cook-ahead dish, plenty of prep-work can be done well in advance of a dinner party. Chop, cut, and grate vegetables early.

Add the onion and cook, stirring often, until tender, about 5 minutes. Add the artichokes and cook, stirring, until beginning to color, about 3 minutes. Season with 1/4 teaspoon salt, or to taste.

Heat the oil in a 12-inch paella pan. Cook the pieces of chicken and pork on medium heat until they are lightly browned, 4 to 5 minutes. Add the pieces of squid and continue cooking.

Cooking times for paella rice vary depending on the type of rice and amount of liquid used. So taste the rice before the pan goes into the oven. If it feels raw, add 1/2 cup liquid.

It’s a rare dish that works well with red, rosé or white wine, but paella is that dish. This story originally appeared in the November 2015 issue of Living Intown magazine. By most historical ...