I have tried many paella recipes and this is a correlation of all of them. You can increase and change the seafood and meats depending on availability or your personal taste. I highly recommend you splurge on a paella pan because of the way it cooks, but if not have a very large deep skillet in which to hold all the great ingredients! I served this with a 2001 Labistida Castillo Rioja Reserve and crusty bread, delish!

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