@SIY, just to correct myself, because I was wrong. I've been doing some research, and to be precise, the difference of your dish are not the ingredients, which are common in some recipes which I wasn't aware of (you seem to know more than me
), but the way to prepare or add them.
I can find some recipes with garlic and some with parsley, and some without onion. The garlic is always cut very small and cooked and added to the sofrito after the onion. That's why I said toy recipe was different because I've never seen a garlic, or a piece of it, in a paella, big enough to be clearly distinguishable. But the most interesting part is on the parsley, because you seem to treat it as a vegetable, and not as a condiment, and hence using a full leaf, not following the tradition here of cutting it very thing and adding it to the sofrito or adding it at the end as decoration or to aromatize, just like I often do with laurus.
However, we both seem to have cooking a recipe which is different from the original valencian one, because it doesn't have any sofrito, with onion, garlic or parsley, just tomato and spices. And it has meet, rabbit and chicken, and not sea food, that I did know. I thought it had some onion, but that seems to be a catalan addition. I'll try the original recipe at some point and post here again.
My thoughts however are that if we don't add meat or sea food, it's better to add more flavors. And, of course, cooking is creating.
As you see, I'm not a professional, just a practitioner, slave of its own culture.
