Spaniard here, just chipping in: if it´s made in a shallow pan, has rice, meat and/or seafood, AND doesn´t contain "choritso" [sic], it IS a paella, and this one looks absolutely delicious!
If you´re curious about the classic Valencian recipes, please read on:
Paella Valenciana : chicken, rabbit, batxoqueta (green beans), garrofò ( broad, white lima beans), tomato, saffron and NO stock, just plain water. The stock is made by browning and stewing the meats and veg in an initial sofrito , adding water and simmering down before adding the rice. Cook over a wood fire for a subtle smokiness (and maximum Valencian cred).
Paella de Marisc : seafood / shellfish + rice cooked in a rich seafood stock or fumet .
Arròs : all other rice dishes, of which there are many. Special mentions: Arròs a Banda (prawns + cuttlefish), Arròs Negre (squid + squid ink, resulting in pitch-black rice).
My all-time favourite: Arròs al Forn (oven-baked rice): chickpeas, crispy fried potato slices, whole-roasted garlic, pork ribs, sausage, pancetta, tomatoes, saffron and olive oil, cooked in a clay casserole in the oven, in a collagen-rich stock made from boiling the pork ribs. This one merits content of its own, or even a trip to Valencia. What a banger!!!