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Sometimes, when I’m bored (or procrastinating), I browse the Internet for new recipe ideas. It’s really easy to get sucked in because there are just SO many ideas out there! Anyway, this

grilled sheet pan paella caught my eye because first of all, paella is so delish and I kind of wish I had some right now and second, I was pretty sure you had to make paella in a pot.

Before I share the video that dropped my jaw and caused me to start drooling, let’s get into a little history, shall we? Because as Anthony Bourdain taught us all, a meal is never JUST a meal. A meal is a story. It’s history. It’s connection. And it’s art. And paella is definitely all of those things.

Paella is a Spanish dish, more specifically, a Valencian dish. It originated in the mid-19th century on the eastern coast of Spain next to Valencia. Rice was and in some places, still is, the foundation of many dishes associated with family gatherings and religious feasts. By the 15th century, it was a staple in Spanish culture and became customary for chefs to combine rice with veggies, beans, and meat (or dry cod during Lent). Traditional Valencian paella is made with white rice, green beans, some type of meat (typically chicken, duck or rabbit), white beans, snails and seasonings such as saffron and rosemary. Seasonally, artichokes were added as well.

I’m a big fan of seafood paella (which is featured in the video I’m about to share). The key difference is obvious, right? The meat component is replaced with seafood – often mussels and shrimp. Mmmm but chorizo in a seafood paella is, in my opinion, the way to go. It also usually skips the greens and beans but many recipes do include green peas (not my favorite, but that’s besides the point).

Anyway, check this out! Will you try it?

Grilled Sheet Pan Paella 

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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