I have a severe shellfish and seafood allergy, so I normally stay away from anything that might trigger it. When I saw the ingredients, I was a little worried, but that diminished once the recipe in my head came together. My mind immediately went to trying my hand at a paella, even though I’ve never made it before, but I’ve always wanted to. I prepared a one-pot sardine and chorizo paella.

I took the necessary precautions and pulled in my boyfriend to be the official taster. I was excited to shop for ingredients I’d never used before — the sardines and endive. I was also worried about using these, but I knew if I could find a good balance of savory with fresh it would all work out. I kept thinking, as a home cook, what would I already have on hand and what would be a special purchase, I think using the sardines and the Extra-virgin olive oil that the sardines were packed in as my salt element was a good choice. My boyfriend and son were a little leery at first eating sardines, but they took one bite and thought it wasn’t bad. I asked them to try more and be sure they get all the ingredients in a few bites. They did and ended up really enjoying it. They appreciated the chorizo balancing the flavor of the fish. My son, 13 and not a vegetable eater, even liked the mixed veggies I added to it.

I’m surprised that I was as relaxed as I was. I was worried my nerves would get the best of me, but I’m really proud of my dish. No matter what happens from here, I’m very happy with my experience and still know I will continue to cook with love for the people I love. I’ve watched many, many hours of cooking shows, and I’ve learned a lot about presenting your food in an inviting way. I plate nothing that isn’t edible and always like a clean look. We eat with our eyes first.