Ingredients

• 2 medium, ripe tomatoes (about 12 ounces)
• 16 large shrimp (about 12 ounces), peeled and deveined
• 1 teaspoon smoked Spanish paprika
• Freshly ground black pepper
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
• 1 to 2 tablespoons olive oil, as needed
• 1 medium yellow onion, small dice
• 2 medium garlic cloves, finely chopped
• 1 large pinch saffron threads
• 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia
• 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
• 4 cups (1 quart) low-sodium chicken broth
• 16 mussels, Manila clams, or a combination, scrubbed
• 2 tablespoons coarsely chopped fresh Italian parsley leaves
• 2 medium lemons, cut into 8 wedges each, for serving

Instructions

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
3. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
4. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
5. Place a 15-inch paella pan across two burners and heat over medium-high heat until hot, about 2 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the sausage to a large bowl; set aside.
6. There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally over the burners to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
7. Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
8. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
9. Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
10. Bring to a lively simmer and continue to simmer, adjusting the heat as necessary and rotating the pan 90 degrees every few minutes, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 12 minutes. Remove the pan from the heat.
11. Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
12. Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.

Ingredients

• 1 lb asparagus
• 1 pound peeled and deveined large shrimp
• 2 quarts water
• 1 (16-ounce) package gnocchi
• 1/2 cup pesto

Instructions

1. Chop asparagus into 1 inch pieces. Heat up a skillet.
2. Bring 2 quarts water to a boil in large pot. Add gnocchi and boil for 2-3 minutes until the gnocchi rises to the surface. Strain.
3. While the gnocchi is cooking, saute the asparagus in the skillet for 4 minutes. Add the shrimp and saute for another minute. Mix in the gnocchi and the 1/2 cup of pesto and cook for another 3 minutes until done.

Ingredients

• 1-8 oz package refrigerated four cheese ravioli
• 1 lemon
• 2-6 oz frozen salmon fillets, thawed
• 2 Tablespoons olive oil
• 1-6 oz package baby spinach
• 1 clove garlic, thinly sliced
• 1 Tablespoon butter

Instructions

1. Cut lemon in half. Make a thin slice from each side and reserve.
2. Spray a glass pan with aluminum foil. Place salmon in pan and drizzle one half of the lemon over both pieces of salmon. Top each filet with a slice of lemon and 1/2 tablespoon pat of butter. Bake at 350 degrees for 15-20 minutes until flakey.
3. While salmon is baking, boil water and cook the ravioli until it floats to the top. Drain.
4. About 5 minutes before the ravioli and salmon are done, heat olive oil in a pan. Saute the spinach and garlic in the pan and squeeze the remaining lemon half on top.
5. Serve with salmon on top of spinach and the ravioli on the side.