I bought a paella pan a couple months back and it's exciting to be using it for the first time. I had the most amazing black seafood paella, tinted with squid's ink, in Barcelona. I have yet to find those flavours again in my kitchen, but this will do for now.
You need some type of short grain rice and I used Japanese rice for convenience. This is the kind of dish that you can add whatever you want to. The only thing you need to watch for is the amount of liquid you use.The ratio of water to rice should be 2:1 but because I didn't have a fitted lid for my paella pan, a lot of the water evaporated without cooking the rice. I ended up using a ratio of 3:1.For my dish I used frozen whole shrimp, mussels, and sausage.
Steam the mussels in an inch of water, then strain and add it to the shrimp stock.
Finely chop 1/2 a medium onion and 4 cloves of garlic. Dice up 1/2 cup worth of sausage.
Soak a tbsp of saffron in the stock. You want 2 cups of rice and about 6 cups worth of stock.
Saute the onion, garlic, and sausage over medium heat until the onion becomes translucent. add 1/2 cup of tomato sauce and saute for another minute.
Add you stock and bring it back up to a boil. Add the rice and give it a gentle stir. This will be the last time you touch the pan during the cooking time. Turn the heat down to low and let it simmer until the rice puffs up and all the liquid has been absorbed.
When the rice is cooked, arrange the seafood on top and you're done!