I have had paella cooked with a variety of ingredients and of methods...oven, over an outdoor fire, and on a stove burner. I love the scope of ingredients that can go into the dish, but frankly, I have never been a fan of surf and surf types of recipes. I don't like to mix meat and seafood (exception is to sneak an anchovy or two into recipes). So I designed a grounded recipe of field animal and earthy mushrooms, bound by a walnut, saffron, anchovy, parsley pesto. The final addition of green olive adds a bright flash of color and flavor.

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