A few tips: Paella is traditionally made in a very wide Paella pan (like a wide frying pan with handles) and cooked over coals so the entire pan is heated at the same time. Presuming you don???t have a wide gas hob you will need to move the pan around often to distribute the heat. Over-stirring of the Paella makes the rice go sticky. Don???t worry if you get a crispy layer at the bottom. In Spain this is regarded as the best bit! Don???t rinse the rice before cooking. Vary the vegetables to suit the season and your tastes. Use asparagus when in season and wild mushrooms, although mushrooms are best cooked separately and added towards the end of cooking. Samphire is a great addition to Paella. It is often available in supermarkets and grocers or can be foraged from the seaside.