Paella from the mountains:
Pheasant , cauliflower and “ Muixernons” ( Fairy ring mushrooms) Paella
The last one was also a game one , but the paellas done with any bird are usually really tasty, so birds should be in your one if you want to do a meat paella.
Muixernons or senderuela” called scotch bonnet o fairy ring mushroom (Marasmius oreades) is a mushroom highly appreciated in the Spanish cuisine and more in my region in Catalunya, where we do an amazing beef and this mushrooms stew called ” Fricando”.
And the cauliflower absorbs all the flavours from the mushrooms and the bird and give them a creamy taste.
Try it: Recipe
Paella from the sea:
Sea bream, squid and prawns paella
And that one is a classic but everyone love it.
This recipe I learned when I was living in Elche (Alicante) from a guy who spent 30 years doing paellas, and became the base to all the rice with fish that I do.
Try this one two: Recipe