Yes, it was that long ago. This is my interpretation of paella.
True paella uses mussels, lobster or squid.
Put them in the recipe if available. This is a participation cooking event. The more helpers the better. Spanish paprika 20 saffron threads 2 cups green peas, fresh or frozen 2 pounds shrimp, shells on 1 quart clam broth 8-8 to 10 ounce boneless fish fillets, with skin on Serves 6 to 8 Preheat oven to 375 degrees. Paella can be make in any large skillet.