True, there’s a direct correlation between the season’s temperature increase and our obsession with cooking seafood. And, hell, there’s no shortage of shrimp, crab, lobster and mussel recipes on MUNCHIES. But, even in the sweltering heat, we shouldn’t neglect our year-round standbys, our ever-faithful pork and chicken dishes.

But where does the chicken and chorizo belong come summer? And how, if at all, can they exist in harmony with the seasonal seafood we’re all losing our shit over right now?

Paella is the answer. It’s the answer to most questions, really, but especially those ones.

A bit of saffron, some English peas, and a base of tender rice (with that heavenly, crusty socarrat on the bottom) allow chorizo, chicken, clams, mussels, and shrimp to coexist in harmony. So make like a Spaniard, toss all your protein into a pan, and, while you’re at it, have wine with lunch. Summer on.