this is my "meats" paella or paella de campina...its one of my fave since at the restaurant we are in cofffee growing altitude and its cool.
back then I used smoked meats, cured meats, chicken, fresh prok ribs, and a teeny bit of chorizo
the key is the aromatics...there is rosemary, roasted garlic, thyme among others and the stock is made from hens(gallinas) and other meats
its a very rich and warming paella
now I make them all with roasted red peppers and add garbanzos to it so people get more stuffed! and happy
my best paella however is the simplest, its a chicken paella....and its always the one that leaves the rice the best
why cause you dont oevrtsuff the paella? remeber 2-4 ingredients max per paella and your rice will thank you!