Last week I delved into a very exuberant recipe that has been on my mind for quite some time. I finally brought myself to make a Spanish Paella and while there are several versions of this dish, I wanted to make sure the key ingredients were in it. I had this delicious, vivid imagination of succulent shrimp, scallops, mussels, chicken, and sausage, so all that was left was getting up enough energy to cook it. As I started to buy the ingredients (which took two days), I eventually omitted mussels after realizing my budget went a little over the top. Shoot, we all know seafood can get expensive. I’m not really complaining though because it was uber tasty regardless of the mussels. This time around I loosely based my Paella off of 2 recipes (here and here) but mainly used my common sense to make the ultimate desirable meal. It’s pretty simple but it’s really just the timing and prepping that has to be on point. After slaving in the kitchen for about 2 hours, I was happy to have a meal that was enough to feed a group of 20 and that didn’t even need any sides to accompany it. Although, I did bake me a french baguette…oh the irony in that…lol. I cut up a red onion ( a sweet onion is another great alternative) and turkey sausages and cooked them first. I decided to grill the shrimp with olive oil and later added the scallops (didn’t grill these of course). 

I added broth and cut up chicken breast to the pan and then later transferred everything into a huge pot. 

I decided to put the pan in the oven for about 25 min and topped everything with a few pieces of butter to marinade into the dish.

Finished my meal off with a glass of Pinot Grigio and was good to go.

P.S. this is just a third of the full portion. The rest was in the pot. It was A LOT!