Made a homemade paella the other day.
Took some onions, pepper and some pancetta, and fried them in a large heavy pan.
I then added the paella rice, and it always makes sense to use paella rice, and never any other kind of rice.
Ensuring the rice was coated in the onions, pepper and oil, I added a splash of white wine. Then add the saffron and chicken stock.
Simmer for twenty minutes adding more stock if required.
I had already cooked the chicken and the prawns, I was also using cooking chorizo which was cooked separately.
The dish was the put together and served.
I would have liked to use more shellfish, but all I had was prawns. I would have probably also cooked the chicken in the rice, but that was done separately on this occasion.