^^^ This
Yes to cheap thin metal pan. You can get it (and ingredients) at the
Spanish Table in Berkeley, but they are a little spendy. I picked mine up at
La Espanola meats in Harbor City (and they are the source of the most authentic Spanish Chorizo made here in US).
The traditional round spatula made a difference as well for compacting the rice.
I brown the shrimp/squid, reserve, then the chicken thighs (rabbit substitute) and chorizos in the pan on my gas stove so I can control the heat. Reserve meats, then make the sofrito over the fire. Add rice as John said, then chicken stock. After it absorbs a bit, then I add the meats. A little later the veggies (green beans, peas, etc.). then the seafood and mussels and clams.
Here are my general Per/Person (very generous) ingredient list:
1/2 Cup Rice p/p
1+ Cup Chicken Stock p/p
5 Threads Saffron p/p
1 Chicken Thigh p/p
1 Chorizo p/p
2 Shrimp p/p
2-3 Sm Clams or Mussels p/p
1/3 # Calamari
1/4 Tsp Pimenton p/p
1 Clove Garlic p/p
1/4 Cup chopped Onion p/p
1/8 Cup grated, skin removed Tomato p/p
Green onions
Piquillo Peppers
Hot Crushed Peppers
Green beans, peas or Artichoke hearts
Please, please use real Vallencian Paella rice and smoked Spanish Paprika.
If you want to go all in, make Gazpacho the day before; and for snacks have some Iberico Ham and Manchego cheese. I serve with liberal quantities of our wonderful Rosé. What a great way to spend an afternoon. Enjoy!