What you need:
What you do:
1. Put the olive oil in the pan, get it nice and hot, and brown the chorizo on both sides. You want the oil to take on that good chorizo flavor. Then take the chorizo out and do the same with the pork. When it’s browned, too, set it aside with the chorizo. Put the bell pepper in the pan and sauté it 'til it starts to soften, then add the garlic and let it soften, too.
2. Crush the tomatoes with your hands, get them nice and pulpy, add them to the pan, and let that sauce cook down for 7 or 8 minutes, scraping up all those burnt-meat bits from the browning as you go.
3. When the sauce is starting to thicken up, add the stock and boil that thing for about 10 minutes. Then add the saffron and put the meat back in. Now you’re ready for the rice. Sprinkle it in as evenly as you can and shake the pan a few times so the rice spreads out as smooth as you can get it.
4. Then just leave that mixture roiling with the heat at medium-high. After 10 minutes, turn the heat real low, so the paella is barely simmering, and leave it like that for another 8 minutes. It might look to you like it’s getting dry. But really what it’s doing is getting done.
5. Take the pan off the heat, sprinkle the paella with salt and pepper, paprika, and lemon zest, cover it with a towel, and set it aside for 5 or 10 minutes. Call your friends and family to the table.
From Are We Having Any Fun Yet? by Sammy Hagar. Copyright © 2015 by Sammy Hagar. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.