Chicken Paella & Garlic Shrimp Tapas

Slice baguettes crosswise into 8-10 rounds each. Spread rounds out on a baking sheet; drizzle with olive oil and season with salt and pepper. Toast on top rack until golden brown, 5-10 minutes.

Reserve 1 tsp Savory Paprika Blend in a small bowl; set aside. (You’ll use it in Step 4.) Melt 1 TBSP butter and a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until softened, 2-3 minutes. Open package of chicken* and drain off any excess liquid. Add chicken, half the remaining garlic, remaining Savory Paprika Blend, and a big pinch of salt to pan; stir to combine. Cook, stirring occasionally, until chicken begins to brown, 2-3 minutes. Stir in rice. Cook, stirring frequently, chicken is cooked through, 2 minutes more. Add 4 cups water and stock concentrates; stir to combine. Bring to a boil, then cover and cook 10 minutes. (You’ll finish the paella in Step 5.)

While rice cooks, rinse shrimp* under cold water, then pat dry with paper towels. In a medium pan, combine remaining garlic, reserved Savory Paprika Blend, and 3 TBSP olive oil. Heat pan over medium heat. Cook, stirring frequently, until spices are fragrant and garlic is bubbling, 3-4 minutes. TIP: Keep an eye on the garlic! If it begins to brown too quickly, reduce heat to low. Add shrimp to pan with garlic oil. Cook, stirring occasionally, until shrimp are opaque and cooked thorugh, 4-6 minutes more. Turn off heat. Stir in 1 tsp vinegar and juice from one lemon wedge. Taste and season with salt and pepper.

Once rice mixture has cooked 10 minutes, uncover and add peas; stir to combine. Cover and cook until rice is tender, 4-6 minutes. TIP: It’s OK if there’s still some liquid remaining the pan! It will continue to absorb. Remove lid; continue to cook, uncovered and undisturbed, until remaining liquid has absorbed and rice begins to crisp slightly, 4-5 minutes more. Turn off heat. TIP: Allowing the rice to finish cooking without stirring will help to form a crust on the bottom of the pan. If rice begins to brown too quickly on the bottom, reduce heat to medium low.

Once paella is done, in a large bowl, whisk together honey, 2 TBSP olive oil, 1 TBSP remaining vinegar, and a pinch of salt and pepper. Add arugula to bowl with dressing; toss to coat. Taste and season with salt and pepper if desired.