This one is of chicken and shrimp, but you can add or change it to your taste~

A senior co-worker of mine made me this dish years ago, and I was impressed that you can make it at home. She gave me the recipe and it has changed as I've made it over and over. I stopped using the paella pan because it was shallow, difficult to mix in, and made my stove dirty. You can make a good paella just by using a frying pan or a shallow pot. I've been using my beloved "Le Creuset" pan.It looks very nice if you use blue mussels, but I couldn't acquire any this time so I used hamaguri clams instead. You can also use asari clams. I'd like readers to add some kind of clam because it gives off a delicious soup. It's not exciting unless the rice is yellow. If the saffron doesn't give it enough color, add turmeric or a little bit of yellow food coloring. Recipe by Setsubunhijiki

This Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor. It’s such a comforting dish.

A paella pan is ideal when making this Spanish Valencia dish; consisting of chicken, sausage and available seafood ingredients. [In lieu of a paella pan, a very large pan can be used]This dish can be prepared outdoors (gas grill) or indoors using a large burner on the stove. Near the end of the cooking process you will need a lid to cover the pan - I use a metal pizza pan.*The ideal paella has a toasted rice bottom, called socarrat. The key ingredient is the saffron threads and other types of seafood can be substituted!

This was lovely.

This classic spanish dish is great for entertaining friends and family. Your guests will end up too full to move, but still want more!

Some leftovers from a grilled sea bass with frozen fruits of the sea.

Love Spanish Paella? Why not try the Japanese type!

This paella is a crowd pleaser. The grill imparts a subtle smokiness you can't achieve in an oven. The lemon wedges perfume the spicy rice and the mussels release their briny liquor. It's not a recipe to take on on a weeknight. The cook time is about an hour, but coupled with starting the grill and prepping the ingredients the whole ordeal is more like 4 hours. This is one of those Sunday meals, started mid day with copious sangria while you're over the grill.

This is a very tasty spanish dish

I fancied a seafood paella, unfortunately I didn't have the right ingredients to make it the TRADTIONAL way so I searched around the internet, looked at a few recipes and I found one very similar to this recipe, I did improvise a little and all in all it turned out to have great flavours.