Shaun. No, the pan has to have a flat bottom, & the paella shouldn't be more than an inch & a quarter to inch & a half thick (more or less). I'm going to try to post my recipe for you. In the recipe, the salt isn't exactly "handfuls." Get a gallon jug of cheap white wine. I don't use water. Pick & choose what vegetables & meats you want to use. Steep a pinch of (real) saffron in maybe a quarter cup of warm water. I don't use green peppers, hot sauce, chilis, or pimiento. Of course you adjust the recipe for the number of people.
Pepe Taberna's Paella.
