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MOUSE: Small, fast, claws like needles, whiskers quiver with intent. Eyes gleam in shadow, ears pivot at whispers. Moves unseen, a flicker in peripheral vision. Nose twitches, sniffing secrets—cheese, crumbs, danger. Hides in cracks, heart drumming, but curiosity burns brighter than fear. Gnaws through walls, threads mazes, outwits traps. Survivor. Scampers, pauses, vanishes—leaves only a trail of tiny prints and the echo of a squeak.
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Gather your ingredients: short-grain rice, chicken thighs, shrimp, saffron, smoked paprika, bell peppers, garlic, onions, tomatoes, olive oil, and seafood or chicken broth. Heat a wide paella pan over medium flame, then drizzle in olive oil. Sear seasoned chicken until golden, setting it aside once cooked. Sizzle sliced peppers, onions, and garlic in the same pan until softened. Stir in grated tomato and paprika, letting the mixture caramelize into a rich base. Toast the rice in the pan until translucent, coating each grain in the sofrito. Crush saffron threads into warm broth, then pour the golden liquid over the rice, arranging chicken and shrimp on top. Resist stirring—authentic paella develops a crispy *socarrat* layer as it simmers. Cook uncovered until the rice absorbs the broth, adding clams or mussels in the final minutes if desired. Garnish with lemon wedges and fresh parsley. Serve straight from the pan, encouraging everyone to scrape up the flavorful crust. Pair with crusty bread and a crisp salad. ¡Buen provecho!
