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We all have gifts of our own, things we are passionate about, things we enjoy doing and creating, hobbies, activities, these are all gifts. You don't have to be extraordinary at any of them in order for it to be a gift, just the fact that you do these things is gift. The biggest gift is realizing the things that you can do and want to do and setting your sites on making it happen. Even lessons that you decide take to help you learn something, is a gift, assisting you in accomplishing your goals.

We often equate a gift as something we were born with, a talent such as painting, playing the piano, dancing... But gifts can be learned and acquired, the gift is the desire and love for doing something, the passion behind it. We all need to utilize our gifts, share our gifts, expand our gifts, nurture our gifts, nourish our gifts.

How you feel about the things you do can be a gift, enjoying your job and the work you do, usually results in being good at what you do, whether writing, or working with numbers, creating, designing, building, drawing, the list of jobs is endless, you have a GIFT!! You should embrace your gifts, be proud of your gifts and talents. You are the gift, your personality, your body, your mind, your heart, all gifts to you, helping you grow into a happy, joyful, confident, peaceful, content human being. Your gifts need your continued growth and expansion, utilizing your remarkable sense of self to becoming the best version of yourself and all your gifts.



  • -3 cloves garlic

  • -1/2 onion, chopped

  • -1/2 red bell pepper, chopped

  • -1/4 cup extra virgin olive oil

  • -1/2 cup tomato puree or crushed tomatoes

  • -1/2 tsp smoked paprika

  • -sea salt

  • -black pepper

  • -2 1/2 cups fish broth or vegetable broth (chicken can be used as well)

  • -1 sachet Spanish saffron in powder form

  • -1 cup rice

  • -12 raw jumbo shrimp (peeled and deveined)

  • -8 fresh mussels (debearded and cleaned) optional

  • 8 fresh clams

  • -fresh parsley

  • -lemon


First you want to cut up all your ingredients, mince 3 cloves of garlic, dice 1/2 of an onion, dice 1/2 of a red bell pepper also reserve 12 raw jumbo shrimp that have been peeled and deveined and 8 fresh cleaned mussels (if using)

Heat a paella pan or large frying pan with a medium-high heat and add 1/4 cup of extra virgin olive oil, once the oil gets hot, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, add 2 1/2 cups of fish broth (or broth of choice) and the saffron, gently mix everything together

Once the broth comes to a boil, add 1 cup of rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix the rice, after 5 minutes of cooking add the shrimp and the mussels, cook for another 5 minutes and then lower the fire to a low-medium heat (do not mix the rice after this point, you can give the pan a quick shake once in a while)

After simmering for 10 minutes and there is very little broth left, turn the fire back to a medium-high heat for 1 minute, this technique is to make the socarrat (burnt rice on the bottom of the pan), then turn off the heat, cover the paella pan completely and let it rest between 5-7 minutes

Uncover the paella, garnish with freshly chopped parsley and a couple of lemon wedges


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