Pork and Chicken Paella with Brussels Sprouts
Converted, or parboiled, rice is soaked, steamed, and dried in the husk so its starches stay firmer and less sticky. Seek out this rice for paella.
Roasted Brussels Sprouts
Preheat oven to 425°F. Place 1 lb. halved Brussels sprouts in a shallow baking pan. Add 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. black pepper; toss to coat. Roast 20 minutes or until tender and brown, stirring once.
A paella pan is wide and flat to ensure the rice cooks evenly. If you don't have one, use a heavy 12- to 14-inch skillet that's 2 to 21/2 inches deep.