Combine chicken (or beef / shrimp) in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.

Heat 2 tbs vegetable oil in skillet or wok over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles (and Sichuan peppercorns if using). Stir fry for a few seconds until peppers begin to darken.

Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Stir fry for about 2-3 minutes or until peppers are nearly tender. Add in the peanuts and mix well, then remove mixture from pan (or wok).

Heat 12 tbs of vegetable oil in the skillet or wok over high heat. Stir in chicken mixture and cook until chicken is no longer pink in the center (about 5 minutes).

Add the bell pepper mixture from earlier to the chicken and mix well. Add the green onions and a few drops of sesame oil, mix it well and serve with jasmine rice or thick rice noodles.

Set Paella Pan on burner and set to med high temperature. Add Salt to pan and let warm up for about 1 minute and then add the olive oil to the pan.

Add a pinch of saffron to the chicken broth to let it absorb.

Add chicken to pan and let it cook for about a minute, stirring constantly to brown on all sides. Add chorizo and cook with the chicken, stirring constantly until the chicken is cooked through an no longer opaque.

(Optional) If adding shrimp to your paella, add the shrimp now and just brown it to where it’s not opaque and then remove the shrimp from the pan and set it aside.

Add onions, garlic and red bell peppers to the skillet and continue stirring until the onions are softened.

Add the can of diced tomatoes including the liquid to the pan and let cook for about 2 minutes until it’s mixed well.

Add the Paprika and Black Pepper to the pan, then add the white wine to pan and scrape up any browned bits on the bottom if there are any. Next add the chicken broth. Cook until it’s slightly reduced (2-3 minutes, do not boil).

Reduce the heat to medium low. Sprinkle the rice on top of everything so it’s evenly distributed around the pan. Gently mix it in, but not too much as you want the rice to just settle to the bottom of the pan so it’s completely wet from the juices. Cover the pan with tin foil and let come to a simmer, don’t stir!

DO NOT STIRR THE RICE! Make sure the flame is low enough and the rice is not not burning!

You want it to create what is called socarrat, and you want the rice to be able to release from the bottom of the pan. The Socarrat is a delicacy and is what separates a great paella from a boring one!

If you would like to add muscles and clams, you can arrange them in the rice and add the vegetables (if using) to the top and arrange the Artichoke Hearts and Shrimp on top of everything. Cover loosely with foil and let everything cook through 5-10 minutes.

Check to make sure the shrimp is done (it’ll have an opaque pinky color) and if you’ve added muscles and clams, they should have opened up now. If not, allow to cook for a few more minutes.

Remove the foil, sprinkle with 1/4 cup lemon juice and and garnish with the parsley. Remove from heat; cover with a towel, and let stand 5-10 minutes until it’s cool enough to eat.

Paella is an impressive dish which is typically served Family Style with the pan set in the middle of the table so people can serve themselves. Serving is usually done with a spatula or large spoon so they can get to the Socarrat.

Serve with lemon wedges and crusty baguette if desired.

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Sprinkle with salt and pepper to taste.

Cook for about a minute (without stirring) so that the bottom of the shrimps gets browned slightly.

Add the garlic, red pepper flakes and Italian seasoning. Flip the shrimp to cook the other side and let it cook for about another another minute or two. being careful not to overcook the shrimp as they’ll turn rubbery. Transfer the shrimp to a serving platter.

Add the remaining butter, lemon juice, bouillon, and hot sauce to the pan. Swirl the pan and stir in order to mix well. Bring the sauce to a simmer for 1 minute, stirring constantly.

Stir in the zucchini/squash noodles and cook until done, about 2 minutes, stirring constantly.

Add the shrimp back to the pan and stir for another minute so the flavors meld together and the shrimp are heated back up. Garnish with parsley and serve immediately – Enjoy!