Paella

Paella is super easy to make and so delicious especially if you are a seafood fan. I use the recipe out of the Williams and Sonoma Cookbook. I usually make a few changes and use seafood stock instead of clam juice and I like to use andouille sausage as opposed to chorizo. This time I used clams instead of mussels because they did not have any mussels at the grocery store. Pretty much you can just put whatever seafood you like in the pot. It all works.

Usually by the end we just kind of sit around the pan and dig out our favorite pieces.