For actual Mother’s Day this year, we went down to Pebble Beach to visit the boyfriend’s mom (and family). On Saturday night we all made seafood paella! It was a team effort, and it took a while to make, but it turned out great and was actually really interesting to witness.
Traditional paella is made in a big round pan, and we had an awesome outdoor paella cooker that’s made specifically for these special pans. We loosely followed this recipe for seafood paella, with modifications including omitting the dried tarragon, replacing sweet paprika with smoked paprika, and (most notably) using two pounds of Trader Joe’s frozen scallops instead of the littleneck clams. Here’s the play-by-play.
We easily made enough to feed ten people, and I would argue that it was even tastier as left overs the following day. Yum!