Rouxbe

Just kidding of course. Nice effort Jesus. I'm going to give this a whirl sometime soon. I'll let you know how it goes.

That is by far the most detailed step breakdown of a recipe I have ever seen.

Phenomenal. Even a lamo like me could probably make this one, I would know exactly what it's supposed to look like.

Bravo! And great pictures...

First off, thanks so much for the excellent instructions and details!
For the quantities you have described, what size Paella do you recommend? Also, I've seen the pans in many different types (Carbon Steel, Stainless, cast iron, non-stick, etc). What type do you recommend?

Hi,

Thanks all for your interest. But it's mandatory you try it, so if you came to Spain you'll easily recognize those ...... tourist feeders places with glowing yellow rice and lot of lemon on it, avoid them.

About sizes and types.
measuring base diameter, this could be the rule:
servings - Diameter (cms)
4 -> 30
6 -> 34
10 -> 42
I have set of sizes.

Types:
- Polished Steel, the most usual ones and the one I used in the recipe. but this tend to get rust and must be oiled when not used.
- Smalted
- Inox Steel
- Antiadherents (teflon)

No matter,

Here a set of types as examples.
http://www.paelleraselcid.com/enlaces/plantilla.asp?Referencia=REF-4
http://www.paelleraselcid.com/enlaces/plantilla.asp?Referencia=REF-3A
http://www.paelleraselcid.com/enlaces/plantilla.asp?Referencia=REF-3
http://www.paelleraselcid.com/enlaces/plantilla.asp?Referencia=REF-2
The most usual and cheaper ones
http://www.paelleraselcid.com/enlaces/plantilla.asp

I don't know this people, It's just they provide good information for shake of clarification. If this info is not acceptable please delete it

best regards.

I like the idea of the steel pan, like the one you use. I'm not worried about rusting as I'll deal with it the same way I keep my hammered steel Wok from rusting.
Can't wait!

And it turned out great. I really understand the 3 textures of rice now. I'll definatly make this again.