For good reason, paella is a summer favorite in Spain, it’s the season that walks hand-in-hand with fresh fish and seafood. There are a kazillion recipes online for paella so this one is really a combination of many. Traditional paella dishes typically consist of chicken, rabbit, sausage, snails and some kind of fresh beans. But paella has evolved over the years depending on local traditions and ingredients available so it really is a dish that allows you to be creative based on what ingredients you have available. I had peas, mini-peppers, shrimp and mussels so really, enough key ingredients to put something together. You can certainly use Spanish chorizo, chicken or pork or a combination thereof.
Another Spanish tradition when it comes to paella is the pan it’s prepared in. Even though I happen to own 3 paella pans, a nice sized skillet will do the job. Anything type of pan that will aid in a brown, crusty bottom. That being said, I would avoid a non-stick skillet if you want caramelized grains of rice at the bottom.
Let’s get cookin’!