Reccomendation of how to make a Paella?

my dad's recipe (he learned it in valencia):

Paella: 2 - 3 cups of rice (I use brown, but . . .), twice the cups of chicken broth (either boil it or use broth from a box or can from Whole Foods), some Bijol or Saffron (the former is cheaper and does the same coloration, the latter is expensive and too subtle for most tastes), ham or a piece of pork, chicken pieces, fish pieces, shrimp, mussels, scallops, squid, etc. Olive oil, salt, pepper, garlic, onion, red pimentos, green peas, green beens, lima beans (any size), red pimentos, crab legs (just a few for decor).

Put a half cup of olive oil on pan, place rice and sofrito made of ham or pork, garlic, onion, green pepper all diced in small pieces. Add chicken, fish, shrimp, the rest of the seafood, all strategically placed on the pan, add the green beans, limas and peas, add the broth, cover with foil and place in oven at 550 F for 10 minutes, until you hear it boiling, then turn down the temperature to 350 and keep it there for approximately another 1 and 1/2 hours to 2 hours. Remove decorate with the crab legs and red pimentos. If the crab is cooked, just heat it up, if not, then steam it first then place it on top of the paella. It is ready to serve.

Serve with salad and french bread and red wine.

all of the above methodology, except i do an all-seafood version. i use clam juice [or a can of chopped cllams, much cheaper]. and/or: saute in olive oil the shells of the shrimp, herbs, garlic, and s&p. add white wine, water, and llemon squirts when the shells redden and let this simmer for 15 or so. drain the shells and scrape the pan and reincorp the scrapings. this is an amazing base for the bouille, but will shrimp-stink up your place if you dont have great venting.

i've also cheated with shadybrook farms hot turkey sausage.

saffron and arborio rice.

sometimes, some whole cloves for an added bite.

good luck!!!

This may be too late but my wife is from Spain and her relatives were here a while ago, and when they wanted to make a paella there was one thing they insisted on: the shrimps must be intact, especially they must still have their heads on. That was some sort of big deal, that they couldn't find shrimps with the heads on anywhere in the hood.

Slavin and Son's might have them with the head on and that is definitely in the hood.