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" \nI love cooking except for an annoying step\u2014cleaning up. If only I could make an entire dinner that only dirtied one pot\u2026Oh, wait, I can. My secret: paella, a Spanish dish that&amp;#039;s a combo of meat, seafood, rice, and veggies. The real beauty is that it comes out super flavorful and looks impressive, but it&amp;#039;s so easy, you can spend your time hanging out with your guests. And instead of having to tackle a sink-load of dishes, you can pop a bottle of cava and serve up caramel pudding for dessert Skillet Paella What&amp;#039;s nice is that this dish can be customized to your own taste, like by adding scallops or leaving out the meat or seafood entirely and throwing in a bunch more veggies for a vegetarian option. 4 ounces chorizo, diced  1 pound boneless, skinless chicken thighs, cut into 1-inch pieces  \u00BD teaspoon salt  \u00BD teaspoon freshly ground black pepper  1 medium yellow onion, diced  1 red bell pepper, cut into strips  2 garlic cloves, minced  2 cups white rice (try using arborio or basmati)  5 cups low-sodium chicken broth  2 teaspoons paprika  1 teaspoon dried thyme  1 bay leaf  1 cup frozen green peas  \u00BD pound medium shrimp, peeled and deveined  1 tablespoon freshly squeezed lemon juice  \u00BC cup green onions, thinly sliced  Heat a large skillet over medium heat. Saut\u00E9 chorizo until fat is rendered, about 5 minutes. Let drain on a paper towel.  Season chicken with salt and pepper. Cook, stirring occasionally, until evenly browned, about 5 to 7 minutes.  Remove chicken, and add onion, red pepper, and garlic, and cook until tender, about 7 minutes. Stir in rice, and cook 2 minutes. Add broth, paprika, thyme, bay leaf, reserved chorizo and chicken, and additional salt and pepper to taste.  Bring to a low boil, then reduce heat to a low simmer. Cover, and let cook 10 minutes. Stir in peas, shrimp, and lemon juice. If the rice is looking dry, add \u00BC cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions, and serve.    Caramel Pudding This is easier to make than flan but every bit as yummy.  1 package vanilla pudding mix  \u00BE cup sugar  \u00BD cup water  Prepare pudding according to package instructions, and refrigerate until serving time.  In a skillet over medium-high heat, cook sugar, without stirring. Watch carefully. When the sugar begins to melt and turn clear, start stirring constantly with a wooden spoon. When the sugar turns an amber color, in about 2 minutes, stir in water. Remove from heat, and let cool completely. Spoon pudding into individual serving dishes, and top with caramel.  All recipes serve 4. "^^<http://www.w3.org/2001/XMLSchema#string>
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