Seafood Paella

I took high school Spanish so I know how to pronounce this dish.

Fun Fact: Paella has origins in Valencia and the first documented recipes date back to the 18th century.

Since Christmas has far less rules about what to make (compared to Thanksgiving) I decided to make this as a way to pretend I was in a much more exotic place for the holiday (results may vary based on imagination).

I had never made paella before so I found this recipe from tastesbetterfromscratch.com (click here) to use as a baseline, but did make some changes to adapt to what I had on hand. It is a simple recipe but very easy to follow and the results turned out great! I think this recipe has a lot of room to experiment with in terms of fillings so feel free to get creative!

For my version, I used a mix of seafood including calamari rings, octopus, baby scallops, and muscles. Additionally, I decided to get some U13/15 shrimp to arrange on top and I think they really brought the dish together. I used a 12 inch diameter pan which worked well so I would be careful to adjust things if your pan size is different.