The Spanish Paella is popular all over the Americas and the Caribbean where each culture has made it their own version — in Louisiana the Creole and Cajun cooks transformed the Paella into the Jambalaya, and in Peru spicy aji amarillo with an onion sofrito and a dash of parmesan cheese gave birth to the delectable - Arroz con Mariscos, also known as the Peruvian Paella.