Medium, don't burn the paprika
High! To a boil!
A couple of glugs is plenty.
If you're making a paella for a big group go for it: use a whole head of garlic! When I do that, I love to squeeze out the cloves and mix them into an allioli — they're sweet and soft and nutty.
Don't fear game. I marinated this one overnight with rosemary, thyme and orange. Use a different animal if you chicken out.
I used canned San Marzano here. Use fresh if they're in season — easy to tell when: their sweet smell will bring tears of joy.
If you can score 'Pimentón de la Vera' you're one lucky cook, it's a sublime Spanish paprika. Any good paprika will do though — as long as it's not hot!
In the equation 'X' parts of water per 1 part of rice, 'X' depends on you rice. It ranges from 2 ½ to 3 of water per 1 of rice.
There's always leftover cooking liquid in my fridge. This time it happened to be from octopus. Good paella cooks make it in situ: add an extra ½ part of water to the pan and let it cook down.
A little bit goes a long way. Rosemary is also a classic, but my rabbit already had it in the marinade, and laurel and octopus are a match made in Galician cooking heaven.
It's expensive, but you won't need but a pinch — it's very, very fragrant. (Don't use #$&* food coloring!)
Calasparra, bomba, carnaroli, arborio ... Choose a good short rice that can absorb lots of water — lots of that luscious stock. Italian varieties are easier to find in the U.S.
Sacrilegious some would say. What can I say, I'm an iconoclast. They bring freshness and color and even more sweetness.
A tacky touch if these did't happen to be Piquillo peppers. Put them anywhere and everywhere if you have some.