Paella

For the second night of their stay we made paella. 5 kinds of sausage from Fleisher's (one each of what they had) plus scallops and clams, plus chicken legs, all in arborio rice with saffron and a broth made from earlier chicken bones and carrots, celery root, onion, and parsley. I browned the chicken, sausage, and scallops in the same pan, using their rendered fat, then threw in the onion and rice to start the main dish. Once arranged, brussels sprouts went in, and I added peas and the scallops just before serving so they didn't overcook. We drank a 2000 Guigal Condrieu, then a 2003 Cocodrilo cabernet from Argentina (first time- well received all around), then a 1996 Remirez de Ganuza Rioja Riserva which was as elegant and deep as ever.