I’m convinced you have to make paella a dozen or more times before you can get it right every time. I’m just about there and last week it all came together with a chicken, shrimp and mussel paella for eight.
The secret is a good stock, using La Bomba paella rice and the best saffron you can find. This time the rice was perfect — not too wet, not too dry, every grain suffused with that rich shellfish stock. Practice makes perfect.