I love Paella. I wasn’t the biggest seafood eater as a kid because of my love of Marine animals and my dream of becoming a Marine Biologist. Unfortunately my dreams were dashed, first by a Headmistress in Asheville, North Carolina when I interviewed, then by having Matthew. Except Matthew has been the greatest gift life can bring. He’s been the motivation and inspiration to Matthew’s Kitchen and why I went to culinary school.

Anyway, back to Paella, the first time I had it was at El Farro in Greenwich Village. Unfortunately its no longer around but it was so good. Similar to what I made except all seafood with Musscles, Clams, Oysters and Shrimp.

Paella is a simple, well seasoned dish that comes from Valencia, Spain. Paella actually refers to the pan its made in. It translates to frying pan. The reason its traditionally seafood is that Valencia is a Mediterranean city.

As Paella became globalized in the mid 19th century to present, other places began adopting it and changing it, mixing the meats, just like our recipe below. We did also make it with a Pan Con Tomate as the Side dish.

We did first make it with Chef Frank Proto, whose an Institute of Culinary Education instructor and adapted it to our own style.