Paella night land and sea.

Paella Night – Land and Sea Edition 🏖️🌄

Nontraditional? Absolutely. Delicious? Oh, you bet. This was my second attempt at making paella, and it taught me two important things:
1️⃣ Bomba rice is a must – Accept no substitutes!
2️⃣ It’s finally time to invest in a real paella pan because, while this was tasty, I had no socarrat—seriously, not even a philosophical crumb (where’s Aristotle when you need him?).

Mad props to VT Meat and Seafood for the freshest ingredients in all the land. Also, a huge thanks to the incredible chefs sharing their craft online—shoutout to @ChefBanish and @Weismann—your videos inspired and helped me refine my technique.

Here’s the Frankenstein-style recipe I pieced together:
• ¼ cup Spanish EVOO
• 1 onion & ½ red + ½ green bell pepper
• 4 cloves garlic & 3 Roma tomatoes
• Bay leaf, paprika, saffron, salt & pepper
• ¼ cup white wine
• Chicken thighs, gambas, mussels, and chorizo
• 2 cups Spanish rice & 5 cups chicken stock

Lessons learned, skills improved, and taste buds happy. This dish deserves a paella pan next time—because sacred socarrat awaits.

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