[jyl]

I have to make paella for 8 people this Sunday.

Never made paella before, have eaten both good and bad paella, and I know I don't want something that is bland, mushy, and tastes steamed (describes the bad paella I've had).

Assume I will read some paella recipes and have my brand-new 18" carbon steel paella pan with the cute dimples (on sale at Sur La Table right now). Are there any tips, tricks, etc for great paella, that are omitted from most recipes?

Not sure what I will put in it, but I am partial to chorizo and shrimp. I like some heat and spice, and colorful.