Smaller range? Don't know where you live but there is virtually nothing we can't get around here.
However, we use a lot of fish, tomatoes, onions, hams and rice. More than we used to in UK.
Each region has its own speciality. Obviously paella but Paella Valenciana differs in that it contains meat and chicken as opposed to shellfish.
Here's one for you.
Cut 3 tomatoes in quarters. Take the centres out and put them aside. Cut the tomato skins into thin slices about 2 inches long.
Chop a medium sized onion.
About 6 of the large peeled prawns you get here.
In a pan, lightly fry the onions until soft. Add the centres of the tomatoes, a large dollop of tomato puree, a little water and some crushed black pepper. Once mixed, leave to simmer gently.
In a frying pan, add some olive oil, put in the prawns and fry very gently until brown.
Add the tomato skin slices and fry for a minute or two.
Add two sprigs of rosemary (it grows wild here all over the place) and a bay leaf (again loads of trees here).
Add a splash of red wine and cook until the alcohol burns off.
Add the tomato and onion mix and some more water if required. Add some oregano to taste. Turn down the heat and gently simmer.
In a pan of boiling water, put some penne pasta. Once tender (about 8 minutes) drain and add to the tomato and prawn mix.
Serve with a sprinkling of parmesan (OK, that's Italian but I haven't found a hard Spanish cheese with the same flavour).