"Love the crunchy rice on the bottom of the pan, and clams lend the dish a delicious sweet brininess," said Tim Cebula, Associate Food Editor.
View Recipe: Paella with Poblanos, Corn, and Clams
All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2011.
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