It is time for me to learn to make a good paella.
Many years ago on a business trip to Barcelona Spain I was introduced to paella. It was brought to our table in a large shallow pan (that I've since learned is a paella pan). we all grabbed our forks and began eating in a communal fashion right from the pan.
The paella contained a nice selection of shrimp, mussels, and clams in addition to the rice. I found myself however ignoring the seafood and scarfing down the rice. It was that good. I thought I was crazy for doing to but I've learned that is the normal response when presented with a good paella. I've never forgotten that experience.
Paella uses a special rice, preferable Bomba rice from Spain. It absorbs significantly more rice than the ordinary long-grain rice we Americans are used to. (You should never try to make paella with long grain rice.) The heart, soul, and essence of paella is that layer of rice in contact with the bottom of the pan. The cooking caramelizes it and gives it a fantastic flavor.
Sound interesting? Then watch this video:
Then hurry over here and buy a paella pan and some bomba rice (that's what I've done):
Note: I have no connection with this company. I've just found them to be great people with a passion for paella.