The grains will cling to each other, but should never be sticky or mushy. Take care not to overcook the rice. It's best to measure rice by volume so you can estimate how much liquid is needed. Use a measuring cup or a teacup. However, take into account that you will probably need additional liquid in which to cook the meat, vegetables or seafood before the rice is added.
Olive oil is basic to paella.
In Spain, nowdays, big paellas are cooked on special gas rings. In your kitchen, you will have to either manoeuvre a big pan on two burners, or divide ingredients between two frying pans or use a deeper pan, such as a flat-bottomed wok. Paella, which is often cooked outdoors, is for fiesta days. Then it's usually the men who are in charge of the cooking.