Paella is believed to have roots in the French word "paelle" for frying pan, the Latin word "patella" for pan, and possibly the Arabic word "baquia" meaning leftovers.
Most commonly, Paella is a Spanish rice dish fromValencia, traditionallymade with white rice, meat (such as chicken, duck, or rabbit), green beans, tomatoes, and flavorful seasonings like sweet paprika, saffron, and rosemary.
Seafood Paella, on the other hand, replaces meat with shrimp and shellfish, growing in popularity across Spain with regional variations that may include chorizo and vegetables.
Combine crushed tomatoes, seafood broth, rice, and saffron threads in the pan. Cover and cook on low heat for 15 minutes to create a crispy bottom layer. Add the chorizo back in.