Martha's paella recipe, which serves 12, features an extravagant mix of chicken, two types of pork, three kinds of shellfish, and a cephalopod.
When adapting Martha's recipe, the author halved the ingredients to fit into a 12-inch saucepan, substituting a gas stove for a hardwood grill to accommodate personal needs.
Martha's meticulous cooking technique involved marinating chicken thighs with paprika and suggested time-consuming tomato blanching, but adaptations can simplify the process significantly.
The adaptation included using smaller chicken thighs to avoid undercooking, emphasizing the importance of using an instant-read thermometer to ensure proper cooking.
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