Not all paellas are full of expensive seafood and I think this one, from Valencia (where I believe Paella is originally from) which is full of land-dwelling beasts instead, namely chickens and pigs, is better suited to being cooked and eaten in the UK when the sun isn't shining. It is an excellent dinner party dish, is a one pot wonder and you get lots of oohs and aahs when you plonk it on the table.
Feeds 6. Take a large pinch of saffron and make a little foil parcel for it, fully enclosing it. Take your largest frying pan and dry toast the package for 2 minutes then set aside. Turn the heat up to max, sprinkle salt around the edge of the pan and add a splash of olive oil. Brown 6 chicken thighs and 6 pork spare ribs really well. This provides a lot of flavour so do it properly. Stir about a bit and add 2 grated tomatoes*, 1/2 tsp sweet smoked paprika and the saffron (not the foil, obviously). Cook for 5 minutes, evaporating most of the water from the tomatoes. Add 2 litres of chicken stock and bring to the boil and simmer for 20 minutes. Now add about 2 big handfulls of chopped runner beans and 500g bomba paella rice, and seasoning, making sure it is all evening spread. Cook on a high heat for 12 minutes, don't stir, have another glass of wine instead. The rice will sort of steam itself. So clever. Place a rosemary spring on top, turn to lowest setting and cover with foil for 5 minutes. Then turn the heat off, remove the foil and leave for another 5 minutes before serving.
It's nice to plonk the pan on the table and let people help themselves. No dodgy sangria required.
*Most genius cooking tip I ever read, if you grate a tomato, the flesh and juice gets pushed through and the skin, which you don't want anyway gets left behind, try it!