Our favorite holiday parties are often those in the week between Christmas and New Year's. After the whirlwind of activities leading up to Christmas, we're always glad to have an event to keep the momentum going. For the host, it's also nice that most of your guests will actually have the time to attend.

Another advantage to a "between week" party is that it doesn't have to be so fancy as a traditional Christmas or New Year's event. After the holiday rush, everyone appreciates a relaxed and casual evening with just a few friends.

Today's recipe for Party Paella makes the perfect stress-free centerpiece to your meal. We know you're thinking paella takes hours to prepare and simmer.

Wrong.

In short order, you'll have a one-pot main dish everyone will think you slaved over. Add a crisp salad and some crusty rolls, and dinner is done. For dessert, you can serve a smorgasbord of all of those leftover Christmas cookies.

This meal is so easy you can even invite a few folks over, spur of the moment. Why not make that "between week" extra special?

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Menu: Party Paella

Green salad

Crusty rolls

PARTY PAELLA

Start to finish: 25 minutes

Cook's notes: If your grocery store doesn't stock fish-flavored bouillon cubes, ask the manager to order them, or substitute a chicken bouillon cube. We like to use converted rice in this recipe because its texture allows the dish to stand for up to 30 minutes before serving, adding flexibility for entertaining.

1 tablespoon olive oil

1 large onion (for about 1 cup chopped)

2 cans (6.5 ounces each) minced or chopped clams

1 fish-flavored bouillon cube, such as Knorr (see Cook's note)

12 ounces to 1 pound reduced-fat kielbasa sausage

1 pound boneless, skinless chicken breast halves, defrosted if frozen

2 cups converted rice (see Cook's note)

3 bay leaves

2 teaspoons dried basil

2 teaspoons paprika

1 1/2 teaspoons dried thyme leaves

1 tablespoon Worcestershire sauce

2 teaspoons bottled minced garlic

1/2 teaspoon red pepper sauce, such as Tabasco, optional

1 (14.5 ounce) can diced tomatoes seasoned with onions and garlic

1 cup frozen green peas

Heat the oil in a 4 1/2-quart Dutch oven or soup pot on medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Meanwhile, drain the juice from the clams into a 4-cup measure.

Set the clams aside.