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Tinned Seafood Paella

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The Sardinfluencer

When I think of paella, my mind conjures images and aromas of hours-old shellfish plucked straight from the sea, slow-simmered over soft, flavorful rice. If you live without direct access to fresh-caught seafood, this dish might seem like a non-starter at home, but here’s a well-kelped seacret: with the right rice and a couple tins of quality conserva, paella can shine just about anywhere. Here’s a fully pescatarian version I developed with silky mussels and crispy octopus, finished with bright-pops of chorizo-inspired smoked paprika aioli.

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Tinned Seafood Paella

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