re: School me on paella

I made paella for supper last night. Generally speaking, I sauté diced chorizo, onions, and chopped peppers in olive oil for a bit, then add the chicken (cut into chunks). Cook the chicken, add the rice & stir it around a bit to coat. Steep the saffron in water or chicken or seafood stock until it blooms (stock will take on color of saffron), then add the appropriate amount of stock to the pan (depends on how much rice you plan to use). Give it a stir, then quickly add the seafood, starting with the liobster tails, clams, then shrimp. (As for the piece of drum, I don't do fish filets in my paella, It breaks up too easily), Put a tight fitting lid on top and cook for 25 minutes. Uncover (dont't stir) and see how wet/dry it is. If really wet, increase the heat a bit until a light crust forms on the bottom.

I like chopped fresh (or canned plum) tomatoes added to it (when you add the stock). I also use garlic, green peas (added with the seafood), and like a big hit of lemon squeezed over it after it is done.

The only way you can "ruin" it.....overcookig the seafood or burning the rice.