Rouxbe

In my honest opinion I think it´s better.
Name this recipe, for ie: Rice near Paella style or "arroz caldoso of chorizo and chicken"

This recipe is more near to a rissoto than to a Paella.
A Paella is cooked on an open wide pan, the rice is not moved o shacked during boling and , finaly, rice is served almost dry.

Just only to preserve the original denomination Paella.

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.