^^meant to say Spanish, not Italian.

It’s not hard. Use bomba rice. Don’t overcrowd the pan.

I've had enough bad paella that I'm reluctant to order it anymore. And friends who make it? Even worse. I find that it is clumpy, overcooked, etc.

I have an Italian friend who swears they make the best paella - theirs is the one that turned me off of it. I would never tell them because it is a source of pride for them.

My point being - just watch it and follow instructions.

Not hard. If you can make jambalaya you can definitely make paella. Pan isn’t that important.

Easy peasy. You just put everything in the pan and let it be.

Be sure to get the right kind of rice and time the seafood so it doesn't overcook.

I've made paella with a dutch oven. The biggest things to worry about is the fluids. The consistency (watery vs clumpy) is the toughest part to get right.

I'm scrolling around online, it sounds reasonably simple, anyone made at home? We don't have an official paella pan but do have a wide/shallow copper skillet that I think would work.