Paella in Amsterdam

Last night we made paella with red and yellow capsicum, mushrooms, peas, and the essential smoked paprika. We baked some tomatoes and put them on top once the paella was done. This was my first ever paella cooked in the authentic style, on the stove top, and in an actual paella pan even. It worked out very nicely, and we even got a nice crust on the bottom. (As you know, sp, my go-to paella recipe is Bittman's tomato paella which you bake in the oven.)