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In the dim glow of the arcane workshop, a tiny creature darted across the cluttered workbench, its paws skittering over spell-scorched parchment and half-assembled clockwork gears. Whiskers trembled as it sniffed the air—a crumb of stardust bread left by the wizard’s apprentice. The mouse paused, obsidian eyes reflecting the floating candles above, before seizing the morsel with practiced stealth. Unseen, it vanished into a crack in the wall where the scent of molten copper and ancient tomes faded, replaced by the faint hum of a hidden portal even the archmage hadn’t discovered.
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Gather your crew in the kitchen—it’s time to craft an authentic Spanish paella that’ll have everyone cheering *¡Olé!* Start by heating olive oil in a wide, shallow paella pan over medium flame. Sear bone-in chicken thighs and drumsticks until golden, then toss in diced rabbit (or extra chicken for a classic twist) to brown. Push the meat to the edges and sauté a sofrito of finely chopped onion, garlic, and ripe tomatoes until jammy. Stir in smoky-sweet pimentón and a pinch of saffron threads—the golden keys to that iconic flavor. Pour in bomba rice, toasting it briefly in the fragrant oil before adding hot chicken broth. Arrange artichoke hearts, buttery lima beans, and vibrant roasted red peppers over the rice. No stirring now—let the rice drink up the broth undisturbed to form that craveable *socarrat* crust. Nestle plump shrimp and mussels into the pan during the final 5 minutes, steaming them to perfection. Finish with a squeeze of lemon and a scatter of fresh parsley. Serve straight from the pan, crusty rice bottom up, and watch your familia dive into a sunset-hued feast worthy of Valencia. ¡Buen provecho!
