Tapa Out

So last night’s experiment in cuisine was seafood paella.  I’d never made paella before, and I’ve probably eaten it less than half a dozen times in my life, but I had a new skillet that I thought would do a good job with it, and the ingredients were to hand, including the terrific saffron that Patricia Rogers gave me a while back.
In addition to shrimp and bay scallops, the paella had ham, chicken, and chorizo.  I looked online for recipes, and found dozens of them, all claiming to be authentic ...