Sounds like you have a great system—all your ingredients sound like they would make for a delicious paella! Thanks for sharing, Tony!

Remember, this is an attitude. Like Luke, you must follow the Force. Recipes don’t cut it.

When I make my paellas I may switch orzo or fideos, just adjust the water and keep an eye on the pot.

I may use my paellera, or a deep dish cast iron pan. Sometimes outdoor on the big propane ring but most often indoor on our Viking range with its big burners ( you Do have to have BIG burners to use the paellera but the big cast iron deep skillet works great ).

BTW, here’s a real trick. Use Japanese Hondashi. It gives it the flavor of the fish stock without having to go all the hassle of the cooking and it makes the whole thing much faster and still very good tasting.

Remember, paellas are a style of cooking. There are no real recipes except you need saffron and must cook the rice on the sofrito before you add the water. I also use smoked paprika, because my grand mother and some of my aunts used it and I like the taste.

And whatever you do, don’t forget the wine. As Julia Child once said.. “I use lots of wine when I cook, sometimes I use it on the food”… 😉

You can add it with the onions and peppers so the vegetables simmer all together!

Oops, good catch! Around 300g of fideos will work here.