##by CptEric
ingredients :
saffron, sweet pepper powder, sweet peppers ( to cut, slice and fry ) , 1 to 2 garlic heads, if you want to ( not forcibly required ) white onions to fry, 4 to 6 tomatoes ( to fry as sauce ), sugar ( to avoid the fried tomatoes to become acid), salt, if you want to ( not forcibly required ) garlic and parsley, and , i don't use it ( saffron does it anyway ) but looks prettier, yellow food coloring (else it will look orange instead of yellow, not a big deal).
rice type:
http://www.los5mejores.com/wp-content/uploads/Arroz-redondo-marca-l%C3%ADder-640x425-21.jpg
simplified steps ( meat paella ) cook meat on 0.5cm of olive oil , with the garlic. when the meat is no longer "pink", add the onions and the sweet peppers.
when the onions and the peppers are done, add more oil if necessary ( to mantain the 0,5 layer) Add the rice, wait for the rice to be transparent and then add the fried tomato, wait 2-3 minutes and add the water, the size measurings are:
1 small cup of rice for person
2 small cups of water for each small cup of rice
measuring size:
the important thing is once you've put the water
only move the pan 45 degrees left or right
to distribute the rice
but don't "mess with it".
oh yeah, on adding the water add the sweet pepper powder, the saffron and the garlic and parsley if you chose to use them.
check the water taste every once and then to see if it's too sweet, and add salt to correct it.
it has to "fall" for it to cook correctly, and if you start moving it around the pan it won't come out as good.
let the rice and the things boil for 15 minutes.
it should not require more water, but add if you feel it will be raw (depends on rice type).
after 15 minutes, half the fire power & cover the pan with newspaper pages, let it boil 5 minutes more, turn down the fire, and let the rice cook under the newspapers for 5 more minutes with just their heat, so it can both cool down and finish absorving the sauces and flavours.
this is a friend's paella for reference:
