I fell in love with Seafood Paella (Paella de mariscos; Paella Valenciana) when I visited Spain. The huge Paella pan and family style eating was a good experience. The origins of the dish are from Spain, specifically, Valencia. The iconic seasoning that gives it a yellow tone is saffron. There are many recipes and tutorials on how to make paella online. The traditional ingredients for the dish can be readily found online and in cooking books, but available below.

Quick facts: What is Paella? Where is it from? A traditional rice dish from Spain.

How to make Paella (ingredients): "Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables (-via- Wikipedia).

So, I guess this is a Valenciana based paella with a little freestyle element with the meat. We added sausage, lobster and scallops and left out the white beans and snails. Basically, you're going to cook the meat first, then use the fat to cook the rice with saffron. Then, you can add the vegetables and rest of shellfish. Similar to other dishes, it's all about being mindful about cooking times of different ingredients due to the specific heating situation and cooking utensils; here, pan over direct flame. Try cooking the rice with your own homemade stock. It's a delicious dish and always fun to make and eat for big gatherings!!

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