Paella is to Spanish cuisine what risotto is to Italian cooking. The techniques are different, but the basic idea is the same: the rice plays a supporting role for a variety of star ingredients. Paella is a bit lighter, because it doesn’t have the butter and cheese that are integral to most risotto dishes. What it may lack in richness it more than makes up for in flavor. Try it and see for yourself. This recipe was inspired by one that appeared in the New York Times under the title, “Paella of the Land.” It’s adapted from another recipe for a traditional chicken paella, which I found in the pamphlet that came with my paella pan. The recipe may seem long and involved, but you’re just cooking meat and rice and marrying them for what I promise is a fabulous—and rather spectacular— meal.