I gotta admit that as I looked at your images, it was entirely delicious looking to me and brought up images of pizza that was served in Japan to me back in the eighties. As for paella purists, they are probably Spaniards and even they continually argue about what’s ‘right’ or ‘wrong’ about any traditional Spanish dish.

Playing with recipes is what makes cooking fun. A couple of notes, regardless, which I totally expect you and any savvy cook to disregard

1) paella purists will not fill up their paelleras to the rim but usually just to about where the rivets for the handles go. The reason is this helps to insure the chances of carmelization on the bottom of the dish–the soccorat!

2) The use of pimenton is certainly normal and the smoked variety is particularly flavorful, but one should…might consider that Spanish paprika can be quite overpowering and can drown out many of the other flavors if used too liberally. Unless of course, that’s the goal.

3) finally, Paella is first and foremost a rice dish…not a seafood dish or a mar y mutanya dish, so remembering this might be helpful when cooking paella– the other ingredients accent the rice, not the other way around.

At last, what one might cook, whether one uses a paellerra or not, shouldnt really matter. While I cook Spanish cuisine a good deal and often (I even work in a store in California that specializes in Spanish cuisine, cookery, and their imports), I always try to keep a balance between what a dish is traditionally and what it might morph into through exposure to other cultures and cuisines.