We travelled through Andorra about 12 years ago and ordered the paella from the menu in an upper class restrurant. Heaven to die for!
It is so easy to make, believe it or not. Use a cast iron pan.
Hot pan and oil.
Aromatics (Onions garlic celery, whatever you want) 3 minutes on high. Add garlic (tbs) and tomato paste (1/2 can) 2 more minutes. (2 cups) Risotto rice or sushi rice. Coat everything well. Highly concentrated fish stock (5 or 6 cups about) Spread evenly. Set on high. DO NOT STIR. 10 minutes in add fish on top. 15 minutes in add shrimp. 18 minutes in add squid. 20 minutes in add mussels and cover. 23 minutes in check rice. 25 minutes pull off heat and leave covered for 10 minutes. A feast. (Spice list: Salt Pepper lots of Smoked Paprika and a little Saffron (or Turmeric if on a budget) a tiny bit of Rosemary) Serve with quartered lemons.
The burny part on the bottom of the pan is a MUST. It is the most delectable part of the meal.
Most of the time burnt rice is a complete turn off, but in paella it is the best part.