All right... !

So with paella, it can be like a religion with most folks. Don't bother asking the Spaniards, it'll end up becoming a debate on which region's way of doing it is better -- imo it's like the Culinary version of the 'Deep State', designed to sow discord amongst the peasant class all the while the ruling class elites sit back, enjoy Euros pouring in from their high-margin Bomba Rice exports, and sipping on overpriced Chateau Lafite Rothschild wine.

Don't fall into that trap.

To truly appreciate and enjoy Paella, you must look back into the past. As with most wholesome and nutritious food, it is a fairly simple dish, a humble peasants dish. In fact it was a dish made from leftovers from the previous night and of simple ingredients, nothing goes to waste.

So what makes Paella special?... Well fren, put down your Gatorade down and always remember these 4 important principles for an excellent dish:

1. Rice -- Bomba Rice specifically, it soaks up the sauce. But if you don't have this on hand, then use a shorter grain rice, any rice that does not break apart or becomes starchy. Don't let the Paella snobs sneer at you fren, they have forgotten their roots.

2. Saffron -- the spice of KINGS! Back in the day this was an immensely expensive spice (it still is) and well beyond the means of the peasant class. So when used, it was for a very, very special occasion. Nowadays more affordable as you don't need that much. A little goes a very long way and will impart both a saintly color as well the aromas of the long forgotten Persian Empire, and possibly give you visions into a distant planet full of sand where cloaked figures ride large sandworms and space ships rule the intergalactic corridors.

3. Seafood/Meats -- I personally like a mix of Sea Creatures for this dish. Mussels, clams, cockles, shrimp, lobster, crayfish, crabs, squid, fatty fish, etc. It's really up to you. You can add poultry, fowl, andouille sausage/chorizo, cuts of lamb, etc. Remember, seafood cooks really quickly so you can cook them with the Paella, but meats it's best to cook them beforehand imo, and if from the night before? even better.

4. Sangria -- a mix of red wine, fruit and spices. The best way to enjoy Paella. No need for expensive wine, just good table wine and have fun with the spices and fruits.

^^ sounds like Jambalaya eh? Very close :) ... but that is for another day.

Enjoy fren.