“A real paella is infused with smoky flavor, which is why traditional Spanish cooks almost always make the dish outside over a large fire,” Seamus Mullen says. This recipe requires a 17-inch paella pan, which is available online at tienda.com.
The garlic mayonnaise can be refrigerated overnight.
Dried ñora chile peppers and Bomba and Calasparra rice are available at specialty stores or online at tienda.com.
Spain’s Albariño has a vibrant minerality that’s reminiscent of the sea, making it an easy match for this paella’s delicately briny shellfish.