About 1 1/2 cans (14.5 -ounces each) diced tomatoes, drained (save liquid)

2 1/4 cups reduced fat/sodium chicken broth

For the addenda: in a large, non-tick skillet, over medium, heat the 2 tablespoons olive oil. Add red peppers and sauté until crisp-tender, about 4 minutes. Add al dente green beans and artichoke hearts and sauté another 2 minutes. Remove from heat. Cover loosely with foil to keep warm.

In a large saucepan, over medium-high, cook clams and mussels in wine for about 10 minutes, removing them to a bowl as they open. After 12 minutes of cooking, discard any shellfish that haven't opened. Drain cooking liquid through a cheesecloth-lined sieve set over a bowl. Pour cooking liquid into a glass measuring cup. Add enough water to make 2 cups. Keep handy.

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In paella pan or large, oven-proof skillet, over medium-high, heat the 2 tablespoons olive oil. Season chicken fingers with pepper (and salt, if you must). Sauté chicken in batches, until golden brown, turning several times. Transfer chicken to a plate.

Heat oven to 400 degrees.

Add onion and garlic to paella pan and sauté over medium heat for about 6 minutes, until softened. Add paprika and softened saffron threads and cook 2 minutes. Add rice and cook, stirring, for 2 minutes. Stir in tomatoes. Add seafood cooking liquid, chicken broth, the chicken fingers (with accumulated juices) and bring to a boil over high heat. Reduce to simmer and cook gently, stirring, and rotating pan, until rice has absorbed most of the liquid and spoon leaves a path exposing bottom of pan when pulled through rice, about 15 minutes. (After this, try not to stir the rice again.)

Remove pan from heat and tuck the clams and mussels into the rice. Bake rice, uncovered, until a crust forms around the edge of the pan and liquid is absorbed, about 10 more minutes.

Remove from oven and tuck the (warm) red peppers, green beans and artichoke hearts in among the seafood and chicken. Cover loosely with foil and let stand 10 minutes before serving.

Coconut crème brulee

Yes, this is an artery clogger. You can make this ahead and keep chilled 'til serving time. Room temperature's the best way to enjoy this dessert.

If you have a kitchen blowtorch to finish this, good for you. Otherwise, use your broiler.

4 cups heavy cream

2 (9-ounce) cans coconut milk

4 cups turbinado sugar (aka "Sugar in the Raw"), divided

1 teaspoon each vanilla and almond extracts

24 egg yolks, preferably at room temperature

2 cups unsweetened shredded coconut, toasted (gently in a 325 degree oven; watch carefully)

Fresh raspberries and mint leaves, garnish

In a medium-large saucepan, over medium heat, combine cream, coconut milk, 2 cups of the sugar and extracts and cook just until a slight boil begins. In a large bowl, whisk together egg yolks until thoroughly blended. Using a ladle, slowly transfer 4 cups of the hot cream mixture into bowl with egg yolks, mix thoroughly, then return cream/egg yolk mixture to saucepan. (This helps prevent yolks from curdling.) Remove from heat. Pour mixture into 8 (6-ounce) ramekins (e.g. little Pyrex glass bowls).

Heat oven to 300 degrees. Set ramekins in a casserole dish (or two) and fill casserole(s) with warm water halfway up the sides of ramekins. Cover loosely with foil and bake until custards are set, 30 to 40 minutes. Remove from oven, cool slightly, then cover and refrigerate until cool.

To finish: In a blender, pulse remaining 2 cups turbinado sugar until fine. Sprinkle sugar on top of custards, use a torch (or the broiler) to caramelize the top coating of sugar. While sugar is still bubbling, divide toasted coconut among ramekins. Just before serving, garnish with fresh raspberries and mint leaves.