You won't find a better paella recipe out there. The secret is the baby back ribs; cooked in the paella "broth," they add rich flavor to an already exceptional dish. Note: this recipe calls for ribs that are halved widthwise to make little short riblets. If you don't have a butcher to slice them for you, you can simply use longer riblets. Want it vegan? Skip the chorizo, swap in vegetable broth for chicken broth, add more salt if necessary to create a flavorful broth, and use chopped veggies like broccoli, green beans, and red peppers instead of meat and seafood. Regardless, this dish makes awesome leftovers; just be sure to eat any shellfish within 24 hours--and to always keep leftovers refrigerated until you reheat them.
Heat 4 tablespoons of the olive oil in a large sauté pan over medium heat. Add the minced garlic, onion, and saffron. Cook, stirring frequently, until soft, about 10 minutes. Add the peppers, bay leaves, celery, and carrot. Cook to soften, stirring often to avoid browning, about 10 minutes. Add the tomatoes, chicken stock, 2 teaspoons salt, and pepper to taste. Bring to a boil, then simmer for 15 minutes. Remove and discard the bay leaves, then blend in batches in a blender until smooth, adding more salt to taste if necessary; set aside.