Paella is a classic Spanish dish. Options of cooking a great many, but there are a few immutable rules. First and most importantly is the correct utensils for cooking. After all, the name of the dish comes from the word "paella& quot;, which translated from Spanish means frying pan. To cook a proper paella will need a round, heavy frying pan. I use a cast iron cauldron is round, like a wok. The second is of course the rice! The main thing for paella so that the rice does not fall apart, not stick together and well absorbed the sauce. Suitable glinozemny and medium grain varieties of rice. Thirdly, paella always add the saffron. With the rest of the ingredients you can experiment. One of the most common versions, this paella is with seafood, that's exactly what I want to offer you. Seafood I use the most affordable in our region - shrimp and squid. For sharpness and light flavor, I added smoked Spanish chorizo sausage is really spicy pork sausage with the addition of paprika. And of course, popular in Spain vegetables - peppers and tomatoes. Often the paella add the rabbit meat or chicken, various vegetables, cuttlefish ink. Paella is usually served with either lemon or lime. Indeed, slightly sour and fresh lime paella to become incredibly delicious! I recommend everyone to try this wonderful, fragrant, delicious rice dish!