We use the chicken thighs for the sake of tradition, using only boneless, skinless breasts will save a lot of time and it is easier to eat.
Serve with a cold Spanish white wine, we like the Santiago Ruiz from Riaxs Baixas.
When making paella, hope for leftovers! We like to remove any seafood before storing leftovers in the refrigerator overnight. In the morning the paella can be heated in an oiled skillet and topped with poached eggs for delicious brunch fare.