I first saw up close paella being made in Perth of all places. Making paella is something that takes experience and time, and that’s if you want to get it right. I hadn’t see Paella made this way, nor had I seen the idea of adding chorizo to a fish paella. I thought oh well it can’t be, but in the end the meat added some dimension of taste and flavor.
Maurice Paella: http://mesubim.com/2014/09/10/maurices-paella/