Easy crowd pleaser that you can do in one large skillet (I use my 5 quart saute pan with lid) The meat is usually from leftovers that I freeze. Chicken, Pork (Sausage), and Shrimp is my norm. Paella is Spain's version to leftovers as goulash is in U.S. You can use any veggie, meat or seafood. Chorizo, mussles, asparagus, and always red peppers are used in the more authentic recipes. I read you can use Mexican Safflower (Azafran Flor ) in stead of saffron and it works very well in Paella without spending a lot of cash. Turmeic works fine, too. Your brand of rice needs to cook within 20-25 minutes.